Indian Apple Chutney Recipe

1 lb Cooking apples
1 lb Onion, chopped
2 Garlic cloves, crushed
3/4 c Golden raisins
2 ts Salt
1 1/2 c Sugar
2 1/2 c Malt vinegar
1/4 ts Cayenne pepper
1/4 ts Ground cumin
1/4 ts Ground ginger
1 t Mustard seeds
1/4 ts Dry mustard
1 tb 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.