1 cup raisins, I like the yellow raisins
3 or 4 cloves garlic, minced
¾ cup chopped onion
½ cup preserved ginger (I used the pickled stuff you use for sushi b/c I don’t have preserved ginger)
1 ½ tablespoons chili powder
1 tablespoon mustard seeds
1 teaspoon curry powder
4 cups sugar plus 1 ½ tablespoons molasses (OR 4 cups brown sugar)
4 cups apple cider vinegar
¼ cup pickling spice tied up into cheesecloth
In a large heavy pot, stir together all the ingredients (add the cheesecloth wrapped spices last).
Bring to a boil and cook, uncovered, over medium heat until the mixture is the consistency you want it to be. This will take about 1.5 to 2 hours. Stir frequently so that the bottom does not burn.
Take out the spice bag and ladle the mixture into hot, sterilized jars. Wipe rims and seal closed, then place in lightly simmering water bath for 10 minutes. This will seal the jars so that you do not have to refrigerate them until you have opened the jar- if you skip this step you will have to keep the mixture in the refrigerator.
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