Indian Apple Chutney

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Indian Apple Chutney

 

1 lb. cooking apples

1 lb. onion, chopped

2 garlic cloves, crushed

3/4 cup golden raisins

2 tsps. salt

1 1/2 cups sugar

2 1/2 cups malt vinegar

1/4 tsp. cayenne pepper

1/4 tsp. ground cumin

1/4 tsp. ground ginger

1 tsp. mustard seeds

1/4 tsp. dry mustard

1 tbsp. tomato paste

 

Peel, core and coarsely chop apples.

Put apples, onions, garlic and raisins into a saucepan. Add salt, sugar,

vinegar and spices and mix well. Heat gently, stirring to dissolve sugar.

Bring to a boil and simmer 30 minutes, stirring occasionally. Stir in tomato

paste and continue cooking 7 to 8 minutes longer or until mixture is of a

thick consistency with very little free liquid, stirring frequently.

Meanwhile, wash 3 pint jars in hot soapy water; rinse. Keep hot until

needed.

Prepare lids as manufacturer directs. Ladle chutney into 1 hot jar at a

time, leaving 1/4 " headspace. Release trapped air. Wipe rim of jar with a

clean damp cloth. Attach lid and place in canner. Fill and close remaining

jars.

Process 10 minutes in a boiling-water bath.

Note: This chutney improves if stored at least 3 weeks before serving.

Garnish with an Italian parsley sprig, if desired, and serve as an

accompaniment to curries or with crusty bread and cheese.

Makes about 3 pint jars.