2 quarts chopped, cored, pared tart apples (about 10 medium)
1 cup chopped onions
1 cup chopped sweet red bell peppers (about 2 medium)
2 hot red peppers, seeded and chopped
1� pounds seedless raisins
4 cups brown sugar
3 tablespoons mustard seed
2 tablespoons ground ginger
2 tablespoons ground allspice
2 teaspoons canning salt
1 clove garlic, crushed
1 quart white vinegar (5%)

Yield: About 6 pint jars
from http://nchfp.uga.edu/how/can_06/apple_chutney.html

My questions are: can I substitute or add candied ginger instead of ground ginger? And use fresh jalapenos instead of the hot red peppers? And can I use frozen sweet red peppers (from my garden) instead of fresh? Don't want to mess with the safety of the final product.
Any info will be appreciated.
Thanks
Murphy

I often use diced candied ginger in chutneys.

Carol