HI all,

sorry for the very late response.

I decided to make an apple chutney with the glut of cooking apples I had.

The recipe I used was as below and was great. Have just made a second, larger, batch tonight. I replaced the malt vinegar with Cider vinegar and it great.

Indian Apple Chutney
1 lb cooking apples
1 lb onion, chopped
2 garlic cloves, crushed .
3/4 c 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 tb tomato paste

1. Peel, core and coarsely chop 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.


Cheers all