indian apple chutney

1 servings
1 pounds Cooking apples
1 pounds Onion, chopped
Garlic cloves, crushed
¾ cup Golden raisins
2 teaspoons Salt
1½ cup Sugar
2½ cup Malt vinegar
¼ teaspoon Cayenne pepper
¼ teaspoon Ground cumin
¼ teaspoon Ground ginger
1 teaspoon Mustard seeds
¼ teaspoon Dry mustard
1 tablespoon 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 7-8 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 ¼" 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.

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