tomato chutney
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| servings: 3 pints |
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| 2 lb. | tomatoes, peeled and coarsely chopped |
| 1 lb. | tart apples, peeled, cored and coarsely chopped |
| 2 medium | onions, chopped |
| 1 cup | cider vinegar |
| 1 Tbsp | salt |
| 1 cup | packed brown sugar |
| 1 cup | golden raisins |
| 1 clove | garlic, minced |
| 1/2 tsp | ground cinnamon |
| 1/2 tsp | dry mustard |
| 1/4 tsp | cayenne pepper |
| 1/8 tsp | ground allspice |
| 1/8 tsp | ground ginger |
| 1/8 tsp | ground cloves |
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| combine all ingredients in a large saucepan or dutch oven; bring to a |
| boil. reduce heat and simmer, uncovered, for 1-1/2 to 2 hours or until |
| mixture thickens, stirring frequently. |
| pack hot chutney into hot sterilized jars, leaving 1/4-inch headspace. |
| adjust caps. process for 10 minutes in a boiling-water bath. |
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| source: http://foodgeeks.com/recipes/recipe.phtml?recipe_id=3482 |
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| (ID: 75730) Mirror: rec.food.recipes: Tue, Oct 19, 2004 |