Fiery Indian Chutney
Serve with Indian curries, and other
Indian and South Asian dishes, on top of cream cheese with crackers, or as a side dish to roast pork.
7 tart apples, cored and cut into cubes
1 medium onion, chopped
1 jalapeno pepper, deveined and seeded, chopped
1 cup raisins
10 cloves garlic
2 tablespoons mustard seed
1/4 cup ground ginger
11/3 cups packed brown sugar
2 cups cider vinegar
Place the apples, onion, and garlic in a large saucepan.
Add enough water just to cover. Simmer over low heat until soft, about 10 minutes.
Add the remaining ingredients. Bring to a boil, reduce the heat, and simmer 15-20 minutes until the mixture is thick.
Pack into clean sterilized jars. Cover and process the jars according to manufacturer's directions. Store in a cool dark place six months to allow spices and flavors to marry before using.