Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Cooking apples |
| 1 pounds | Onion, chopped |
| 2 \N | 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.