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Apple Chutney

Peel and core twenty-five large green apples, and slice them in long thin strips, throwing them into cold water as soon as cut. Take an enamelled pan and boil them in one pint and a half of vinegar, without any water, till quite soft; let them stand till quite cold, then turn them into a large basin, and cover them with one pound of salt, crushed fine, one pound of aisins, picked and stoned, half a pound of white mustard seed, husked, half a pound of blanched almonds, sliced, half a pound of powdered chillies, one pound of green ginger, pounded, and half a pound of garlic, pounded, in layers. Make four pounds of preserving sugar into a thick syrup by boiling with half a pint of vinegar. Pour the boiling syrup over the apples and other ingredients, and lastly add one pint of vinegar. Stir all well together with a wooden spoon: bottle, and cork when cold. Let it stand five or six weeks before using. Probable cost, 8d. per bottle.