Yield: 24 servings
Measure | Ingredient |
---|---|
12 \N | 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 |
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.