Yield: 8 Servings
|3 cups||Tart Apples; finely chopped|
|3½ cup||Plums; finely chopped|
|1 cup||Ripe Tomatoes; Finely Chopped, peeled and seeded|
|½ cup||Onion; finely chopped|
|¼ cup||Lemon Juice|
|1 tablespoon||Lemon Rind; Grated|
|1 tablespoon||Ginger Root; Grated|
|1 tablespoon||Curry Powder|
|1 teaspoon||Ground Cumin|
|3||Cloves Garlic; finely chopped|
|4½ cup||Granulated Sugar|
|1||Box CERTO LIGHT Fruit Pectin Crystals|
MEASURE prepared fruit, lemon juice and spices into a large saucepan.
MEASURE sugar and set aside. COMBINE fruit pectin crystals with ¼ cup of measured sugar. STIR pectin mixture into fruit mixture. PLACE saucepan over high heat and stir until mixture comes to a full boil. STIR in remaining sugar. Continue to cook and stir over high heat until mixture comes to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. STIR and skim foam for 5 minutes to prevent floating fruit POUR quickly into warm, sterilized jars filling up to ¼ inch from rim. SEAL while hot with sterilized 2-piece lids with new centres. Makes 8 cups Prep.
time: 30 minutes Cooking Time: 20 minutes TIP: A food processor can be used to finely chop ingredients for this chutney. Do not puree.
Recipe by: Certo Newsletter Vol 3;Issue 3/Carole Walberg Posted to recipelu-digest Volume 01 Number 194 by Bob & Carole Walberg <walbergr@...> on Nov 04, 1997