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Home Style Chutney

Western.Chefs's picture
Ingredients
  Oranges 2 Medium
  Nectarines 6 Large, cut into wedges
  Granny smith apples 3 , peeled and diced
  Tomatoes 3 Medium, diced
  Onions 2 Medium, diced
  Light-brown sugar 16 Ounce (1 Package)
  White vinegar 2 1⁄4 Cup (36 tbs)
  Minced peeled gingerroot 3 Tablespoon
  Dry mustard 2 Teaspoon
  Salt 1 Teaspoon
  Ground red pepper 1⁄4 Teaspoon
  Raisins 1 Cup (16 tbs)
Directions

1. From oranges, grate 2 tablespoons peel and squeeze 2/3 cup juice. In 5-quart Dutch oven or heavy saucepot over high heat, heat orange peel, juice, nectarines, and next 9 ingredients to boiling, stirring often. Reduce heat to medium-low; simmer, uncovered, 1 hour. Add raisins; cook until mixture is very thick, stirring often, about 45 minutes. Meanwhile, prepare jars and caps for processing
2. Ladle simmering chutney into hot jars to 1/4 inch from top. Close jars as manufacturer directs. Process jars in boiling-water bath 10 minutes; cool jars and test for airtight seal

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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