Tomato chutney 2

Yield: 1 Servings

Measure 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

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

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