A fruity chutney which goes well with cold or hot pork and serve with cheeses at the end of a meal.
Bring the apples, onions, garlic, lemon juice, mustard seed and 590ml/1 pint of vinegar to the boil.
Simmer for 1 hour.
Add the raisins, ginger, salt, sugar and the rest of the vinegar.
Simmer until thick.
Pour into clean, hot jam jars and cover as usual. Store for 6-8 weeks to allow the flavours to develop.
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