Indian Apple Chutney

Directions

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 to 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 inch 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.

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.