Preparation:
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 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. |
