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Apple Mint Chutney

fruits, relishes/preserves

2 large lemons
6 cups apples; chopped & peeled
6 cups onions
3 cups tomatoes; diced peeled
2 1/2 cups sugar
2 cups cider vinegar
1 1/2 cups raisins
2/3 cup fresh mint; lightly packed chopped
1/4 cup fresh parsley; chopped
1/2 teaspoon (each) salt and cinnamon
pinch cayenne pepper

Pare outer rind from lemons and cut in thin strips. Squeeze and strain lemons into stainless pan. Stir in remaining ingredients; bring to boil. Reduce heat to low; simmer for 1 1/2 hours or until thickened. Fill and seal jars according to Bath Basics. BATH BASICS Fill boiling water-bath canner two-thirds full of water. About 30 minutes before filling jars, bring to boil. Use only new lids and canning jars - Free of nicks and cracks. Wash, rinse and air-dry jars. Fifteen minutes before filling, place jars, funnel and a 1/2 cup metal measure in canner rack; boil for 15 minutes. Fill jars, using funnel and metal measure for ladling, leaving a 1/2-inch headspace. Avoid splashing chutney onto rim of jar; wipe rim if necessary. Centre lids on jars; screw on bands until finger tight. Return jars to canner. Cover and return to boil; boil for 10 minutes. Let jars cool on rack for 24 hours. Check that lids curve downward. (If any don’t, refrigerate to use within 3 weeks.) Label and store in cool, dry, dark place for up to 1 year

Contributor: Canadian Living Magazine

Yield: 1 batch

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