The Heavy Heavy Carrot Apple Chutney Sound

I am on the chutney train, people. I really didn't think this was going to be good while I was cooking it. I thought, damn, I put too much in. Made it too complicated. But lordy, is this good. I don't often eat chutney out of the jar but I am now a convert. And yes, this would be stellar on some good creamy yogurt. Or with some cheese and bread. Sadly, I didn't process these guys in a water bath because I am out of lids. Lidless. Just did a major overhaul of my canning workshop in the basement and lo, things are, well, low. But whatever, this will store in the fridge just fine, and srsly, I did mix it up a bit with a few different recipes, so maybe it's all for the best. I based the measurements on the Ball book's Golden Gossip Chutney, and got some inspiration from all the chutney-tarians out there. A lunch of cookies and chutney is balanced, right?

1 1/2 cups of grated carrot

1 cup of grated apple

1 cup of grated pear

1 finely diced onion

1 finely diced red pepper

1 or 2 minced cloves of garlic

3/4 cup golden sultana raisins

1 1/4 cups brown sugar

1 cup apple cider vinegar

1/8 of a cup of lemon juice, bottled not fresh

1 T grated ginger

1 cinnamon stick

1 T mustard seed

1 t whole cloves

1 t curry powder

Throw it all into your heavy-bottomed pot (heavy-bottomed pots rule the world!) and cook until thick and juices evaporate and you feel like it looks like a good chutney. To water bath, I would process these for 10 minutes if using 8 ounce jars. I truly think it's fine, but don't go blaming me if it's not, cause I never told you it was safe. (But I really think it is: apples, pears, lemon juice, vinegar. Feel free to take issue in the comments.)