Fruit and Tomato Chutney

Viewing 0 reply threads
  • Author
    • #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
      eat drink smilie

Viewing 0 reply threads
  • You must be logged in to reply to this topic.