Title: Indian Apple Chutney
Categories: Relish
Yield: 1 Servings

1	lb	Cooking apples
1	lb	Onion, chopped
2		Garlic cloves, crushed
3/4	c	Golden raisins
2	ts	Salt
1 1/2	c	Sugar
2 1/2	c	Malt vinegar
1/4	ts	Cayenne pepper
1/4	ts	Ground cumin
1/4	ts	Ground ginger
1	ts	Mustard seeds
1/4	ts	Dry mustard
1	tb	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 7-8 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 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 boiling-water 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.

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