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Indian apple chutney
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| Artist: |
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| Categories: |
Apple, Central Asian, Chutneys, Fruits, Indian |
| Yield: |
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Ingredients:
| 1
| lbs | Cooking apples | | 1
| lbs | Onion, chopped | | 2
| | Garlic cloves, crushed | | 3/4
| cup | Golden raisins | | 2
| tsp | Salt | | 1 1/2
| cup | Sugar | | 2 1/2
| cup | Malt vinegar | | 1/4
| tsp | Cayenne pepper | | 1/4
| tsp | Ground cumin | | 1/4
| tsp | Ground ginger | | 1
| tsp | Mustard seeds | | 1/4
| tsp | Dry mustard | | 1
| tbsp | Tomato paste |
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Procedures:
| 1 | Peel, core and coarsely chop apples. | | 2 | Put apples, onions, garlic and raisins into a saucepan. | | 3 | Add salt, sugar, vinegar and spices and mix well. | | 4 | Heat gently, stirring to dissolve sugar. | | 5 | Bring to a boil and simmer 30 minutes, stirring occasionally. | | 6 | 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. | | 7 | Meanwhile, wash 3 pint jars in hot soapy water; rinse. | | 8 | Keep hot until needed. | | 9 | Prepare lids as manufacturer directs. | | 10 | Ladle chutney into 1 hot jar at a time, leaving ? headspace. | | 11 | Release trapped air. | | 12 | Wipe rim of jar with a clean damp cloth. | | 13 | Attach lid and place in canner. | | 14 | Fill and close remaining jars. | | 15 | Process 10 minutes in a boiling-water bath. | | 16 | Makes about 3 pint jars. | | 17 | Note: this chutney improves if stored at least 3 weeks before serving. | | 18 | 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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