Indian Apple Chutney
Indian Apple Chutney recipe
Yield
4 servingsPrep
20 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
apples
|
|
| 1 | pound |
onions
chopped |
|
| 2 | each |
garlic cloves
crushed |
|
| ¾ | cup |
golden raisins
|
|
| 2 | teaspoons |
salt
|
|
| 1 ½ | cups |
sugar
|
|
| 2 ½ | cups |
malt vinegar
|
|
| ¼ | teaspoon |
cayenne pepper
|
|
| ¼ | teaspoon |
cumin
ground |
|
| ¼ | teaspoon |
ginger
ground |
|
| 1 | teaspoon |
mustard seeds
|
|
| ¼ | teaspoon |
dry mustard
|
|
| 1 | tablespoon |
tomato paste
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
apples
|
|
| 453.6 | g |
onions
chopped |
|
| 2 | each |
garlic cloves
crushed |
|
| 177 | ml |
golden raisins
|
|
| 1E+1 | ml |
salt
|
|
| 355 | ml |
sugar
|
|
| 591 | ml |
malt vinegar
|
|
| 1.3 | ml |
cayenne pepper
|
|
| 1.3 | ml |
cumin
ground |
|
| 1.3 | ml |
ginger
ground |
|
| 5 | ml |
mustard seeds
|
|
| 1.3 | ml |
dry mustard
|
|
| 15 | ml |
tomato paste
|
|
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.
