Anyway, I hope this looks half as good as yours Charles Thanks for sharing the recipe....
I love the fact that it does not use any fancy ingredients and even though the chopping is cumbersome, it is real easy to make. I think the bottling tips & techniques the cook has described are absolutely wonderful for those of us who are challenged in the art of preserving (I am completely dependant on my refrigerator for preserving chutneys) and by sterlizing the bottle chutneys will stay fresh for longer periods of time.
The chutney looks really scrumptious and finger-licking good. Check it out at
I made a another small change---I added dijon mustard instead of the seeds and ginger paste instead of powder--- only because those two were readily available in my pantry. The end product was pretty darn tasty!!
1 good sized onion
4-5 cloves of garlic
2 cups water
2 cups red wine vinegar
1/2 cup sugar
1 tsp salt
1 tsp curry powder
1 tsp dijon mustard
2 tsp cayenne pepper
1 tsp ginger paste
1. Chop the apples and keep aside. Chop the Tomatoes, Onions and garlic and keep aside.
2. In a deep pot, add the water and apples and cook until half done.
3. Add the tomatoes, onion and garlic and red wine vinegar, sugar, salt, cayenne pepper.
4. Cook for about an hour until the vegetables are well cooked and reduced down.
5. Add ginger paste, dijon mustard and curry powder. Mix well.6. Cook for another 15 mins. cool and preserve in jars.