Tomato chutney 2
1 Servings
Ingredients
| Quantity | 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 | 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 |
Directions
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