- February 19, 2015 at 11:49 pm #352871
Fruit and Tomato Chutney
4 lbs 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 tsp salt
1 tsp ground cinnamon
dash of cayenne pepper
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
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