3 firm tart apples; peeled
In a large heavy-bottomed saucepan, combine apples, onions, brown sugar, vinegar, raisins, peppers, tamarind concentrate or molasses with lime juice, ginger, mustard seed, fenugreek seed (if using), salt, cinnamon stick and bay leaf. Bring to a simmer over low heat and cook, stirring occasionally, until the apples are tender and the chutney is thick, about 30 minutes. Let cool to room temperature. Remove cinnamon stick and bay leaf. Transfer to clean jars. (The chutney will keep for about 2 months in the refrigerator.) Alternatively, pack hot chutney into hot half-pint jars, leaving 1/2 inch of headspace. Seal with canning lids and process for 10 minutes in a boiling-water bath. Store jars in a cool, dry place.
Contributor: Eating Well, October 1996
Yield: 48 servings
Preparation Time: 0:00
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