Wash and dry apples. Peel, core, and slice them into 1/8 segments.
Prepare the smoker. Place 1 tbsp apple wood chips in the center of the bottom of the smoker. Using wide aluminum foil, wrap the drip tray and place it on top of the chips. Place the smoking rack inside the tray and arrange apple slices on it.
Close the lid and place smoker over high heat making sure the burner is right under the pile of wood chips. Our goal is to bring wood chips to smoldering as quickly as possible. In 5 minutes, you will smell the first puff of smoking hickory. Turn the heat to medium and continue for 10 more minutes.
Turn off the heat after 15 minutes since the moment your smoker was placed over the heat. Keep the apple slices smoking without heat for the next 5 minutes, lid closed.
to make chutney
Sterilize two 8 oz jars. Dice apples. Peel and dice onions. Peel and slice garlic. Measure all ingredients.
In a saucepan, combine diced apples and onions, sliced garlic, raisins, lemon juice, and brown sugar. Mix and leave at room temperature for sugar to draw juices from apples and onions.
Add spices, salt, and apple cider vinegar. Stir and slowly bring to boiling over medium heat.
Reduce heat to low and cook undisturbed for 30 minutes, no lid. Stir the chutney for the first time after 30 minutes of cooking. Continue cooking for another 15 minutes, gently stirring for 3-4 times.
Transfer hot chutney into the jars, close the lids, and let cool down at room temperature. Keep refrigerated.
Happy Thanksgiving! Smoked Apple Chutney December 3rd, 2018