Indian Apple Chutney -

1 lb Onion, chopped

2 Garlic cloves, crushed

3/4 c Golden raisins

2 ts Salt

1 1/2 c Sugar

2 1/2 c Malt vinegar

1/4 ts Cayenne pepper

1/4 ts Ground cumin

1/4 ts Ground ginger

1 ts Mustard seeds

1/4 ts Dry mustard

1 tb Tomato paste

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.