Yield: 1 Servings
Measure | Ingredient |
---|---|
2 pounds | Tomatoes; peel; chop coarse |
1 pounds | Tart apples; peel, core; cho |
2 mediums | Onions; chopped |
1 cup | Cider vinegar |
1 tablespoon | Salt |
1 cup | Packed brown sugar |
1 cup | Golden raisins |
1 \N | Cl Garlic; minced |
½ teaspoon | Ground cinnamon |
½ teaspoon | Dry mustard |
¼ teaspoon | Cayenne pepper |
⅛ teaspoon | Ground allspice |
⅛ teaspoon | Ground ginger |
⅛ teaspoon | Ground cloves |
Combine all ingredients in a large saucepan or Dutch oven; bring to a boil. Reduce heat and simmer, uncovered, for 1-½ to 2 hours or until mixture thickens, stirring frequently.
Pack hot chutney into hot sterilized jars, leaving ¼" headspace.
Adjust caps. Process for 10 minutes in a boiling-water bath. Yield: 3 pints.
Source: A Taste of Home, Aug/Sept 93