Indian Apple Chutney
Ingredients| 1 lb cooking apples |
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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 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.
Servings: 1
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