Apple Chutney

Directions

1. 1
   In a small skillet, heat oil over high heat and cook hot peppers, cloves and mustard seeds just until seeds start to pop and peppers darken, about 20 seconds.
2. 2
   Set aside.
3. 3
   Peel and core apples; cut into 1/2-inch cubes to make 12 cups.
4. 4
   Toss with a little of the vinegar as you work to prevent browning.
5. 5
   In a large saucepan, bring apples, remaining vinegar, onion, sugar, ginger, salt, pepper, cinnamon and hot pepper mixture to a simmer over medium heat.
6. 6
   Reduce heat to medium-low and cook, stirring often, until liquid is reduced to a maple-syrup consistency and apples are soft but still intact-- 30-45 minutes .
7. 7
   Discard cinnamon sticks.
8. 8
   Ladle into one-cup hot sterilized canning jars, placing 1 hot pepper in each and leaving 1/2-inch headspace.
9. 9
   Cover with prepared lids; screw on bands fingertip-tight.
10. 10
    Process in boiling water bath for 15 minutes.