Recipe Archives->Preserving->Chutney 06

Indian Chutney
Makes about 6 pints.

3 1/2 quarts peeled diced tart apples
3 1/2 cups golden raisins
2 quarts cider vinegar
4 cups sugar
1 cup sliced ginger root
20 dried small hot chili peppers(seeds removed)
8 cloves garlic
6 Tbsp salt
3/4 cup mustard seed
1 pint canned cocktail onions

Combine apples and raising with 1 quart vinegar and boil until
apples are very soft.  Cool.  Combine sugar with remaining quart
vinegar and boil until soft ball stage (235 degrees).  Cool.

Put ginger, chili peppers and garlic through fine food chopper,
blend in salt and mustard seed.  Combine all ingredients except
onions and boil 30- 40 minutes, stirring constantly.  Add onions
about 10 minutes before completion.  Pack into hot, sterilized jars.
Seal.  Process for 5 minutes.

Printable version: chutney06.txt.