Rose's Hot and Spicy Apple Chutney

Ingredients

• 2 cups firmly brown sugar packed
• 2  to 3 jalapeño chilies fresh
• 1 cup cider vinegar 
• 0.3 cup ginger fresh minced
• 2 cloves garlic minced
• 1 tablespoon mustard seed 
• 0.5 lb onion chopped
• 1.5 cups raisins 
• 2.3 pounds stayman winesap 
• 2.3 pounds stayman winesap 

Equipment

• frying pan

Directions

1. Peel, core, and slice apples about 1/4 inch thick to make about 8 cups. Put slices in a 6- to 8-quart pan.
2. Trim and discard chili stems. For less heat, discard chili seeds. Finely chop chilies; add to apples.
3. Also add vinegar, sugar, raisins, onion, ginger, garlic, and mustard seed. Bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, until apples are very soft when pierced and juice is syrupy, about 1 1/2 hours.
4. Serve warm or cool. Cover airtight and store in the refrigerator.