Apple Chutney
      
      16         Apples, tart; peeled, cored & chopped -
                 (should equal about 8 C chopped apples)
      1      C   Chopped onions
      1          Garlic clove; crushed
      1      C   Chopped green bell peppers
      2      lb  Raisins
      4      C   Brown sugar, packed
      4      C   Vinegar
      2      sm  Hot red chiles
      3      TB  Mustard seeds
      2      TB  Minced ginger root
      2      ts  Salt
      2      ts  Whole allspice
      
      This is a big recipe with a big taste. Put the chutney up
      in small jars to give as gifts.
       
      Combine apples, onions, garlic, bell peppers, raisins,
      brown sugar, vinegar, red chiles, mustard seeds, ginger
      root, salt and allspice in large saucepan. Simmer 2 hours
      or until thick, stirring occasionally to prevent sticking.
      Pour, boiling hot, into hot sterilized jars, leaving
      1/4-inch head space. Adjust lids. Process 10 minutes in
      boiling water bath.
       
      Makes about 5 quarts
      (C) 1992 The Los Angeles Times