Indian Apple Chutney
Indian Apple Chutney recipe
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.