Italian Style Anise-Fennel
INGREDIENTS:
1 lb Cooking apples 1/4 ts Cayenne pepper
1 lb Onion, chopped 1/4 ts Ground cumin
2 Garlic cloves, crushed 1/4 ts Ground ginger
3/4 c Golden raisins 1 ts Mustard seeds
2 ts Salt 1/4 ts Dry mustard
1 1/2 c Sugar 1 tb Tomato paste
2 1/2 c Malt vinegar
1 lb Cooking apples 1/4 ts Cayenne pepper
1 lb Onion, chopped 1/4 ts Ground cumin
2 Garlic cloves, crushed 1/4 ts Ground ginger
3/4 c Golden raisins 1 ts Mustard seeds
2 ts Salt 1/4 ts Dry mustard
1 1/2 c Sugar 1 tb Tomato paste
2 1/2 c Malt vinegar
Peel, core and coarsely chop apples.
Put apples, onions, garlic and raisins into a saucepan. Add salt, sugar, vinegar and spices and mix well. Heat gently, stirring to dissolve sugar.
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. 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. Process 10 minutes in a boiling-water bath.
Makes about 3 pint jars.
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.
Put apples, onions, garlic and raisins into a saucepan. Add salt, sugar, vinegar and spices and mix well. Heat gently, stirring to dissolve sugar.
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. 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. Process 10 minutes in a boiling-water bath.
Makes about 3 pint jars.
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.