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Ingredients
- 1 lb Cooking apples
- 1 lb Onion -- minced
- 2 clv garlic -- crushed
- 3/4 c. Golden brown raisins
- 2 tsp Salt
- 1 1/2 c. Sugar
- 2 1/2 c. Malt vinegar
- 1/4 tsp Cayenne pepper
- 1/4 tsp Grnd cumin
- 1/4 tsp Grnd ginger
- 1 tsp Mustard seeds
- 1/4 tsp Dry mustard
- 1 Tbsp. Tomato paste
Directions
- Peel, core and coarsely chop apples.
- Put apples, onions, garlic and raisins into a saucepan. Add in salt, sugar, vinegar and spices and mix well. Heat gently, stirring to dissolve sugar.
- Bring to a boil and simmer 30 min, stirring occasionally. Stir in tomato paste and continue cooking 7-8 min longer or possibly till mix is of a thick consistency with very little free liquid, stirring frequently. Meanwhile, wash 3 pint jars in warm soapy water; rinse. Keep warm till needed. Prepare lids as manufacturer directs. Ladle chutney into 1 warm 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 min 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 you like, and serve as an accompaniment to curries or possibly with crusty bread and cheese.
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