1 lemon (unpeeled), seeded and chopped
1 clove garlic, chopped
5 cups peeled, chopped apples
2 cups brown sugar
2 cups raisins
1/4 cup peeled and chopped fresh ginger
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
2 cups vinegar

Combine ingredients in stockpot and simmer, stirring frequently, at least 2 hours or until thickened. Spoon boiling hot chutney into hot sterile pint jars and seal. Process 10 to 15 minutes in boiling water bath. Yields about 3 pints.

Servings: 96. Serving size: 1 tablespoon. Per serving: 30 calories, 0.1 g protein, trace g fat, 7.9 g carbohydrates, 38 mg sodium, trace cholesterol

Sandra Forston