Curried Apple Chutney

Recipe Ingredients

2		Chopped peeled cored apples - (abt 16 med)
2 lbs	908g / 32oz	Seedless raisins
4 cups	640g / 22oz	Brown sugar
1 cup	62g / 2.2oz	Chopped onion - (abt 1 med)
1 cup	146g / 5.1oz	Chopped sweet red peppers - (abt 2 med)
2		Hot red peppers - chopped
1		Garlic clove - crushed
3 tablespoons	45ml	Mustard seed
2 tablespoons	30ml	Ginger
2 teaspoons	10ml	Allspice
2 teaspoons	10ml	Curry powder
2 teaspoons	10ml	Salt
4 cups	948ml	Vinegar, 5% acidity

Recipe Instructions

Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.

Treat fruit to prevent darkening. Rinse and drain. Combine all ingredients in a large saucepot. Simmer until thick, about 1 hour and 15 minutes, stirring frequently.

Carefully ladle hot chutney into hot jars, leaving 1/4-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.

Process 10 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.

This recipe yields about 10 pints.

Source:
Allistra Corporation's recipe archive at http://www.homecanning.com/

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