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Ingredients Jump to Instructions ↓

  1. 12 md Red tomatoes, peeled

  2. 5 lg Green apples, sour

  3. 1 lg Onion, diced

  4. 2 cl Garlic, minced

  5. 1 1/2c Raisins

  6. 1 c Apricots, dried, diced

  7. 1 c Cider vinegar

  8. 2 ts Salt

  9. 1 ts Cinnamon

  10. ds Cayenne pepper

  11. 1/3c Candied ginger, finely diced

Instructions Jump to Ingredients ↑

  1. + In a large, heavy-bottomed saucepan, heat all the ingredients, stirring frequently.

  2. Simmer uncovered for about 1 1/2 hours.

  3. The chutnet will get When the chutney has thickened, keep it simmering.

  4. Ladle hot chutney into sterilized, hot 1/2 pt canning jars, leaving 1/2" head space, and seal.

  5. Process jars in a boiling water bath or steam canner for 10 minutes.

  6. Tip: To peel a tomato, grasp it with tongs or with a long carving fork and dip it into boiling water for several seconds.

  7. Then plunge it into cold water.

  8. The skin will be loosened, and can be peeled off easily.

  9. Source: Garden Way's Green and Red Tomato Cook Book : by Janet Ballantyne : MM format April Bowman-Fox

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