Apple & Green Tomato Chutney
condiment, indian, relishes
12 tart green apples
24 small green tomatoes
4 medium onions
3 cup seedless raisins (1 pound)
4 cup cider vinegar
2 1/2 cup brown sugar (tightly packed)
2 tablespoon salt
1/2 teaspoon crushed, dried chilies
1 1/2 tablespoon curry powder
3 tablespoon mixed pickling spices
Wash, core and chop the apples; wash, blanch, peel and chop the apples and chop the onions. Place apples, tomatoes and onions in a preserving kettle and add raisins, vinegar, sugar, salt, red pepper and curry powder. Put the pickling spices in a cheesecloth bag and add to the kettle. Boil, stirring occasionally, for 25 minutes, or until apples are transparent.
Remove fruit with a slotted spoon. Boil syrup rapidly until it thickens.
Discard pickling spices, return the fruit to the syrup and bring to a boil.
Remove from the heat and ladle into hot, sterilized jars and seal immediately. Process in boiling water bath for 10 minutes. This recipe makes approximately 24 half-pints.
Yield: 24 half pints