Apple & green tomato chutney
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Tart green apples | |
| 24 | smalls | Green tomatoes |
| 4 | mediums | Sized onions |
| 3 | cups | Seedless raisins (1 pound) |
| 4 | cups | Cider vinegar |
| 2½ | cup | Brown sugar (tightly packed) |
| 2 | tablespoons | Salt |
| ½ | teaspoon | Crushed, dried chilies |
| 1½ | tablespoon | Curry powder |
| 3 | tablespoons | Mixed pickling spices |
Directions
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.