Be the first to Tomatoes, 3 different fruits, and plenty of spices are the basis for a chutney that is sure to please. Great for kitchen gifts any time of the year.
Prep Time: 20 minutes
Cook Time: 1 hour, 40 minutes
Ingredients:
- 4 pounds red tomatoes, peeled, cored, and chopped
- 5 large tart green apples, peeled, cored, and chopped
- 1 large onion, diced
- 2 cloves of garlic, minced
- 1-1/2 cups raisins
- 1 cup diced dried apricots
- 1 cup cider vinegar
- 1/3 cup finely diced crystallized ginger
- 2 teaspoons salt
- 1 teaspoon ground cinnamon
- Dash of cayenne pepper
Preparation:
In a stainless steel or enameled pot, combine tomatoes, apples, onion, garlic, raisins, apricots, vinegar, ginger, salt, cinnamon, and cayenne pepper. Cook, uncovered, on medium heat for 1 hour 30 minutes, or until very thick, stirring occasionally.
Fill hot, sterilized half-pint jars, leaving 1/2 inch of headroom. Run a rubber spatula around the insides of the jars to release air bubbles. Wipe the jar rims with a clean cloth. Place lids in position and tighten screw bands.
Process in a boiling-water-bath canner for 10 minutes.
Yield: 11 half-pint jars
Recipe Source: 500 Treasured Country Recipes by Martha Storey & Friends (Storey Books)
Reprinted with permission.
Fill hot, sterilized half-pint jars, leaving 1/2 inch of headroom. Run a rubber spatula around the insides of the jars to release air bubbles. Wipe the jar rims with a clean cloth. Place lids in position and tighten screw bands.
Process in a boiling-water-bath canner for 10 minutes.
Yield: 11 half-pint jars
Recipe Source: 500 Treasured Country Recipes by Martha Storey & Friends (Storey Books)
Reprinted with permission.
