Indian Apple Chutney
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.