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Tangy Tomato Chutney

Western.Chefs's picture
  Tomatoes 2 Pound, washed, peeled, and cored
  Apples 2 Pound, washed, peeled, and cored
  Onions 4 Medium, peeled
  Cider vinegar 2 Cup (32 tbs)
  Salt 2 Teaspoon
  Sugar 3 3⁄4 Cup (60 tbs)
  Orange marmalade 1⁄4 Cup (4 tbs)
  Mixed pickling spices 2 Tablespoon

Cut tomatoes, apples, and onions into quarters.
Use a blender or coarse blade of a food chopper to cut ingredients finer.
Put into a 4-quart saucepan; combine with vinegar, salt, sugar, and orange marmalade.
Put pickling spices in a cheesecloth bag before adding to the mixture.
Cook mixture over moderate heat for 1 to 1-1/2 hours or until thickened; stir frequently.
Discard the spice bag.
Pack the sauce in hot sterilized jars and seal.

Recipe Summary

Side Dish

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4256 Calories from Fat 35

% Daily Value*

Total Fat 4 g6.4%

Saturated Fat 0.85 g4.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4034.6 mg168.1%

Total Carbohydrates 1064 g354.7%

Dietary Fiber 55.3 g221.2%

Sugars 955 g

Protein 20 g39.3%

Vitamin A 162.3% Vitamin C 370%

Calcium 41% Iron 35.9%

*Based on a 2000 Calorie diet

Tangy Tomato Chutney Recipe