Home-style chutney
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Medium-sized oranges | |
| 6 | larges | Nectarines; cut into wedges |
| 3 | Granny smith apples; peeled and diced | |
| 3 | Medium-sized tomatoes; diced | |
| 2 | Medium-sized onions; diced | |
| 1 | Box (16 oz) light brown sugar | |
| 2¼ | cup | White vinegar |
| 3 | tablespoons | Minced peeled gingerroot |
| 2 | teaspoons | Dry mustard |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Ground red pepper |
| 1 | cup | Raisins |
| 6½ | pint | Canning jars and caps |
Directions
>From oranges, grate 2 tablespoons peel and squeeze ⅔ cup juice. In 5-quart Dutch oven or heavy saucepot over high heat, heat orange peel, juice, nectarines, and next 9 ingredients to boiling, stirring often.
Reduce heat to medium-low; simmer, uncovered, 1 hour. Add raisins; cook until mixture is very thick, stirring often, about 45 minutes. Meanwhile, prepare jars and caps for processing. Ladle simmering chutney into hot jars to ¼-inch from top. Close jars as manufacturer directs. Process jars in boiling-water bath for 10 minutes; cool jars.
Yield: about 6 half pints
Recipe by: Cooking Live Show #CL8957 Posted to MC-Recipe Digest V1 #790 by "Angele and Jon Freeman" <jfreeman@...> on Sep 19, 1997