Here's the chutney recipe. I must have gotten it from a magazine at some point, but I don't remember which one.

Gingered Apple Chutney

6 medium-sized onions, peeled & quartered
2 cloves garlic, peeled
1 lb golden raisins
8 lbs tart-firm apples, pared, cored & cut into 1" chunks (I used Cortlands this time)
1 lb dried currants
1 lb crystallized ginger, coarsely chopped (bought at Williams-Sonoma)
1 T grated orange rind
1 t grated lemon rind
2 quarts cider vinegar
2 lbs light brown sugar
1 T dry mustard
1 T Salt
¼ t cayenne pepper (optional, but not for me)

Put onions, garlic & raisins through a food chopper fitted with a coarse blade. Combine with all remaining ingredients in a large, very heavy enamel or stainless steel kettle. Set uncovered over a moderately high heat & bring to a rolling boil. Lower heat slightly, so mixture boils gently, then cook uncovered for 4½ to 5 hours, until very thick, glossy & dark. Watch the kettle closely toward the end and stir frequently, to prevent mixture from sticking & burning.

About ½ hour before chutney is done, wash & rinse 8 pint preserving jars & their closures. Immerse jars in a kettle of simmering water until needed; set closures in a pan of simmering water, turn off heat & let stand in the hot water until needed.

Ladle hot chutney into hot jars, filling to within ¼" of the top. Run a thin-blade spatula or knife around the inside edge of jars to release trapped air bubbles. Wipe jar rims & seal.

Process for 10 minutes in a boiling water bath (212°F). Remove jars from water bath & cool to room temperature (not in a draft). Check seals, then label & store on a cool, dark, dry shelf. Makes 8 pints.