Tomato and Apple Chutney

Chutney: a thick sauce of Indian origin that contains fruits, vinegar, sugar, and spices and is used as a condiment.

This chutney is well worth the one month wait for the flavors to marry! Great with seafood, fish, chicken, or even cheese sandwiches.

Makes 4 to 5 (1/2 pint) jars.

1 three inch cinnamon stick
1 teas black peppercorns
1/2 teas coriander seeds
6 whole cloves

3 lbs ripe tomatoes - peeled, seeded and coarsely chopped
2 Granny Smith apples - peeled, cored, and cut into 1/2 inch pieces
1 cup golden raisins
2 garlic cloves, minced
1 serrano pepper, minced including seeds
1 TBS finely chopped, peeled fresh ginger
1 cup apple cider vinegar
1/2 cup fresh orange juice
1/2 cup fresh lime juice
1 cup light brown sugar - packed tightly
1 teas salt
1 teas cumin seeds
1/2 teas mustard seeds

Tie cinnamon stick, peppercorns, coriander seeds, and cloves in a cheesecloth bag and place in a 5 - 6 quart heavy pot. Stir in remaining ingredients and bring to a rolling boil over moderate heat. Reduce heat and simmer, uncovered, stirring frequently, until thick, about 1.5 hours.

Discard cheesecloth bag of spices. Ladle into clean, sterilized jars leaving ¼ inch headspace (space at the top of the jar.) Run a clean knife through the middle of the chutney and around the sides of the jar to remove air bubbles. Wipe rims clean. Add lids and rings.

Process in a hot water bath 10 minutes.

Let chutney stand for at least one month to marry the flavors.