Directions

1. 1. Peel, core and cut apples into slices lengthwise. Clean and pick raisins, stoning and slicing large ones.
2. 2. Peel and cut ginger and garlic, and pound them to a pulp in a mortar. Pick mustard seeds.
3. 3. Boil sugar, and half the vinegar, into a thick syrup.
4. 4. Lay cut apples in a dish, cover them with about half the salt, and let them stand 15-16 hours, or all night.
5. 5. When apples have stood long enough, boil them in the remaining half bottle of vinegar till tender, but do not mash them.
6. 6. Let the apples get cold; then add syrup (cold) and all the other ingredients, including the remaining salt. Cork securely, and let the chutney stand for 5-6 weeks before using.