Recipe - Indian Apple Chutney

1 pound Cooking apples
1 pound Onion, chopped
2 Garlic cloves, crushed
Three fourths cup Golden raisins
2 teaspoon Salt
1 One half cup Sugar
2 One half cup Malt vinegar
One fourth teaspoon Cayenne pepper
One fourth teaspoon Ground cumin
One fourth teaspoon Ground ginger
1 teaspoon Mustard seeds
One fourth teaspoon Dry mustard
1 tablespoon 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 78 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 boilingwater 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini