Search This Blog

Indian Apple Chutney


Cooking apples
1 pound
Onion – chopped
1 pound
Garlic – crushed
2 cloves
Golden raisins
¾ cup
2 tsp
1 ½ cup
Malt vinegar
2 ½ cups
Cayenne pepper
¼ tsp
Ground cumin
¼ tsp
Ground ginger
¼ tsp
Mustard seeds
1 tsp
Dry mustard
¼ tsp
Tomato paste
1 tbsp

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 water 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.