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Ingredientes

Direcciones

  1. Peel, core and coarsely chop apples.
  2. Put apples, onions, garlic and raisins into a saucepan. Add in salt, sugar, vinegar and spices and mix well. Heat gently, stirring to dissolve sugar.
  3. Bring to a boil and simmer 30 min, stirring occasionally. Stir in tomato paste and continue cooking 7-8 min longer or possibly till mix is of a thick consistency with very little free liquid, stirring frequently. Meanwhile, wash 3 pint jars in warm soapy water; rinse. Keep warm till needed. Prepare lids as manufacturer directs. Ladle chutney into 1 warm 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. Process 10 min in a boiling-water bath.
  4. Makes about 3 pint jars.
  5. NOTE: This chutney improves if stored at least 3 weeks before serving. Garnish with an Italian parsley sprig, if you like, and serve as an accompaniment to curries or possibly with crusty bread and cheese.
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