Mint sambal

Yield: 8 Half-pints

Measure Ingredient
4 cups Fresh spearmint, minced
1 cup Fresh parsley, minced
4 cups Apples, cored and chopped
1½ cup Onions, chopped
½ cup Golden raisins
½ cup Blanched almonds, chopped or
\N \N Slivered
1 pint White wine vinegar, ideally
\N \N Mint flavoured
1 tablespoon Mustard seeds
1 teaspoon Coriander seeds
1 teaspoon Pickling salt

Combine all ingredients in non-reactive pan. Bring to boil over med-high heat, stirring constantly. Reduce the heat to low and simmer, uncovered, stirring frequently, for 30 mins, or until mixture is thickened.

Prepare the jars, lids and boiling water bath. Fill jars, leaving ¼ inch headspace. Wipe rims with cleantowel and attach lids securely.

Place jar in boiling watre bath, and when water returns to boil, process for 15 mins.

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