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Tomato-apple chutney

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Ingredients

  • 2 1/2 quarts (10 cups) chopped, peeled and cored tomatoes
  • 1 quart (4 cups) chopped, peeled and cored apples
  • 3 cups brown sugar
  • 3 cups vinegar
  • 2 cups chopped cucumbers
  • 1 1/2 cups chopped onions
  • 1 cup raisins
  • 1 hot red pepper, finely chopped (remove seeds for milder chutney)
  • 1 clove garlic, minced
  • 1 tbsp. ginger
  • 1 tsp. salt
  • 1 tsp. cinnamon

Directions

Combine all ingredients in a large saucepot. Simmer until thick, stirring frequently to prevent sticking. Ladle hot chutney into hot pint jars, leaving 1/4-inch headspace. Remove air bubbles with stirring stick and adjust 2-piece caps. Process for 10 minutes in boiling water in a water bath canner.

Makes about 6 pints

Adapted from Ball Blue Book of Preserving.

Califonia Bountiful