The recipe calls for vinegar, brown sugar, apples, raisins, onion, red bell pepper, jalapeno pepper, garlic, salt, ginger, mustard seed, allspice, and curry powder. Obviously, to print the recipe would be a copyright violation, so I'll try to avoid that.
After that it was a couple, maybe three, tablespoons of mustard seed, a couple tablespoons of ground ginger, a couple of teaspoons of ground allspice, salt, and curry powder.
The mixture is then brought to a boil, then simmered for forty-five minutes. Be prepared for the tart smell as it cooks.
Place the mixture in prepared jars. I used twelve half-pint jars, and processed in a water bath for fifteen minutes following the approved procedures. Always follow proper canning procedures. They are in the Ball book and at the National Center for Home Food Preservation.
If you've considered home food preservation, make the Ball book the first purchase for your library, and bookmark the website of the National Center for Home Food Preservation. Both contain wonderful learning instructions and both have a lot of good recipes and ideas for preserving your garden harvest and taking advantage of good deals and windfalls.
And don't be afraid of chutney! It's not just for Indian food any longer.