- 3 pounds apples, cored, peeled, and chopped into 1/2-inch cubes
- 3 tablespoons fresh lemon juice
- 1 teaspoon ghee or canola oil
- 1 large white onion, minced
- 2 tablespoons ground cumin
- 2 tablespoons kosher salt
- 1 tablespoon yellow mustard seed
- 1 tablespoon chile pepper flakes
- 1 tablespoon ground ginger
- 1 cup packed light brown sugar
- 1 cup apple cider vinegar
- 1 cup raisins, preferably ‘Flame’
- Kosher salt and freshly ground black pepper, to taste
1. In a large bowl, mix the apples with the lemon juice to keep them from browning.
2. In a medium nonreactive pot over low heat, combine the ghee, onion, cumin, 2 tablespoons kosher salt, mustard seed, chile pepper flakes, and ginger.
3. Cook and stir often until the onions are translucent, about 5 to 7 minutes. Add the apples and mix well.
4. Increase the heat to medium. Add the brown sugar and vinegar. Cook for about 30 minutes. Add the raisins and cook for another 15 minutes or so, stirring frequently, until the mixture has a thick consistency. Season with salt and pepper.
5. Ladle into hot jars, leaving 1/2 inch headspace. Check for air bubbles, wipe the rims, and seal. Process for 10 minutes, adjusting for elevation.