1. Pour vinegar in a large saucepan. Dice apples and add to the pot of vinegar as you dice them to prevent browning. Add the brown sugar, onions, raisins or dried cranberries, garlic, ginger, mustard seeds, curry powder, allspice and salt
2. Bring to a boil, stirring constantly
3. Reduce heat to medium-low and simmer 45 minutes, stirring occasionally
4. If not using immediately, ladle into jars or bowls. Let cool, then cover and refrigerate for up to 3 weeks

Canning

1. Using boiling water method, ladle chutney into clean, ½-pint or 1 pint canning jars, leaving ½" of head space. Release trapped air. Wipe rims clean; center lids on the jars and screw on jar bands
2. Place in canning rack and submerge in water, bringing to a boil then reduce to a simmer, covered for 15 minutes
3. Remove from heat and uncover, allowing jars to sit in hot water another 5 minutes
4. Remove jars and set aside at room temperature for 24 hours. Check seals, then store in a cool, dark place for up to 1 year