Indian Apple Chutney

Course : Curry
Serves: 1
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Ingredients:

1 pound cooking apples
1 pound onion -- chopped
2 cloves garlic -- crushed
3/4 cup golden raisins
2 teaspoons salt
1 1/2 cups sugar
2 1/2 cups malt vinegar
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground ginger
1 teaspoon mustard seeds
1/4 teaspoon dry mustard
1 tablespoon tomato paste
 

Preparation / Directions:

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.


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