Grape Chutney

Grape Chutney

1 yellow onion chopped fine
10 mini red peppers chopped fine
2 inches of fresh ginger peeled and chopped fine
1 tablespoon olive oil for sauteing
1 large guajillo pepper soaked in hot water to soften then chopped fine
1 large bunch red grapes cut in half
1/2 cup dark raisins
1/4 cup brown sugar
1/4 cup apple cider vinegar
1 teaspoon ground cloves
1 teaspoon cumin powder
1 teaspoon turmeric
1 teaspoon mustard powder
salt and pepper to taste
few drops red food coloring (optional)

Sauté onion, peppers, and ginger in olive oil. Deseed, then soak dried guajillo pepper in very hot water till soft. Chop guajillo pepper and reserve hot water for chutney. You may substitute guajillo pepper with a hot pepper of your choice. Add grapes, raisins, vinegar, brown sugar, and spices. Cook till mixture becomes homogenized and thickens. Taste chutney to be sure it is sweet enough. Fill pint or half pint jars with jam and refrigerate when cool.