Indian Apple Chutney
1 lb cooking apples
2. Put apples, onions, garlic and raisins into a saucepan. Add salt, sugar, vinegar and spices and mix well. Heat gently, stirring to dissolve sugar.
3. 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.
4. 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.
5. Process 10 minutes in a boiling-water bath.
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. Makes about 3 pint jars.
6 cups apples, cored and chopped
2. Prepare jars, lids and boiling water bath. Fill jars with hot mixture, leaving 1/4 inch headspace. Wipe rims with clean towel and attach lid securely.
3. Place jars in boiling water bath, and when the water returns to the boil, process for 15 minutes.
2 cup peeled, chopped Rome apples (about 2
2. Place over high heat. Bring to a boil. Stir constantly.
3. Reduce heat and simmer uncovered for 15 minutes or until apples are tender.
4. Remove from heat and let cool. With knife blade in processor, add cranberry mixture.
5. Process, pulsing 1 or 2 times until combined. Place in a medium bowl.
6. Cover and chill.
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