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Ingredients
|
Quantity
|
|
Cooking apples
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1 pound
|
|
Onion – chopped
|
1 pound
|
|
Garlic – crushed
|
2 cloves
|
|
Golden raisins
|
¾ cup
|
|
Salt
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2 tsp
|
|
Sugar
|
1 ½ cup
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|
Malt vinegar
|
2 ½ cups
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|
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.
