2 kilos apples or pears
1/2 bottle vinegar
50 grams garlic
honey (the original recipe calls for 1 1/2 pounds sugar, this is a lot but necessary, I don't know exactly the equivalent for honey)
30 grams ginger
3 tablespoons chili powder (I never used this, only a little bit, maybe 1/2 teaspoon, I think it would be too hot otherwise)
1 teaspoon salt
2 teaspoons ground black mustard
1/4 teaspoon clove powder
1/4 teaspoon cardamon powder
1/4 teaspoon cinnamon powder
1/4 pound raisins (optional, I often leave them out because not everyone likes raisins)
1. Apples or pears are pealed, cubed and put in large pan with 1/2 the quantity of vinegar and honey. Keep it for about 1/2 hour.
2. Add rest of ingredients (except for the raisins) and cook it on medium flame for about 30 or 45 minutes, stirring it now and then, to prevent it from getting burnt.
3. Mash the apples or pears in a mixer. Then let it simmer for another 10 - 15 minutes.
4. Take it off the fire and add the raisins.
5. When chutney is cold, fill airtight jars.
6. When serving the chutney, use a dry plastic spoon, since it is not safe to use a metal one because of vinegar. Avoid wet spoons, they spoil the contents.