Tomato Chutney 2
canning, condiment, indian
2 lb tomatoes; peel; chop coarse
1 lb tart apples; peel, core; cho
2 medium onions; chopped
1 cup cider vinegar
1 tablespoon salt
1 cup packed brown sugar
1 cup golden raisins
1 cl garlic; minced
1/2 teaspoon ground cinnamon
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/8 teaspoon ground allspice
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
Combine all ingredients in a large saucepan or Dutch oven; bring to a boil. Reduce heat and simmer, uncovered, for 1-1/2 to 2 hours or until mixture thickens, stirring frequently.
Pack hot chutney into hot sterilized jars, leaving 1/4" headspace. Adjust caps. Process for 10 minutes in a boiling-water bath. Yield: 3 pints.
Source: A Taste of Home, Aug/Sept 93 From: Angela [lynn] Gilliland Date: 01 May 97 Meal-Master Format Recipes (Mailing List) Ä
Yield: 1 servings