Category: Relishes

1 lb Cooking apples

1 lb Onion, chopped

2 Garlic cloves, crushed

3/4 cup Golden raisins

2 tsp Salt

1 1/2 cup Sugar

2 1/2 cup Malt vinegar

1/4 tsp Cayenne pepper

1/4 tsp Ground cumin

1/4 tsp Ground ginger

1 tsp Mustard seeds

1/4 tsp Dry mustard

1 tbsp Tomato paste

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.