Fruited Red Tomato Chutney
condiment, indian, side dish
12 medium red tomatoes, peeled
5 large green apples, sour
1 large onion, diced
2 centiliter garlic, minced
1 1/2 cup raisins
1 cup apricots, dried, diced
1 cup cider vinegar
2 teaspoon salt
1 teaspoon cinnamon
1 dash cayenne pepper
1/3 cup candied ginger, finely diced
In a large, heavy-bottomed saucepan, heat all the ingredients, stirring frequently. Simmer uncovered for about 1 1/2 hours. The chutnet will get When the chutney has thickened, keep it simmering. Ladle hot chutney into sterilized, hot 1/2 pt canning jars, leaving 1/2" head space, and seal. Process jars in a boiling water bath or steam canner for 10 minutes.
Tip: To peel a tomato, grasp it with tongs or with a long carving fork and dip it into boiling water for several seconds. Then plunge it into cold water. The skin will be loosened, and can be peeled off easily.
Source: Garden Way's Green and Red Tomato Cook Book : by Janet Ballantyne : MM format April Bowman-Fox
From: April Bowman-Fox Date: 08 Feb 97 Home Cooking Ä
Yield: 11 1/2 pt jar