Categories: Relishes 
      Yield: 1 servings 
  
      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.