Indian Apple Chutney

Recipe Ingredients

1 lb	454g / 16oz	Cooking apples
1 lb	454g / 16oz	Onion - chopped
2		Garlic cloves - crushed
3/4 cup	120g / 4.2oz	Golden raisins
2 teaspoons	10ml	Salt
1 1/2 cups	297g / 10oz	Sugar
2 1/2 cups	592ml	Malt vinegar
1/4 teaspoon	1.3ml	Cayenne pepper
1/4 teaspoon	1.3ml	Ground cumin
1/4 teaspoon	1.3ml	Ground ginger
1 teaspoon	5ml	Mustard seeds
1/4 teaspoon	1.3ml	Dry mustard
1 tablespoon	15ml	Tomato paste

Recipe Instructions

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 7-8 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 water canner. Fill and close remaining jars. Process 10 minutes in a boiling-water bath.

Makes about 3 pint jars.

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.

Source:
Mary Margaret McBride Encyclopedia of Cooking

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