Tomato Apple Chutney
|Ripe tomatoes||10 Large|
|Tart apples||6 Large|
|Onions||2 Large, chopped|
|Seedless raisins||1 Cup (16 tbs) (1 Package)|
|Garlic||2 Clove (10 gm), minced|
|Dark brown sugar||1 Pound|
|Dried red peppers||2 Teaspoon, crushed|
|Ground cinnamon||1 Tablespoon|
|Ground allspice||1 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Cider vinegar||2 Cup (32 tbs)|
1. Place tomatoes in scalding water for 30 seconds, then peel and dice. (You should have 10 cups.) Pare, core and dice apples. (You should have 6 cups.)
2. Combine the tomatoes, apples, onion, raisins, garlic, brown sugar, salt, red peppers, cinnamon, allspice, ginger, cloves and vinegar in a kettle. Bring to boiling, stirring constantly; cover. Simmer 10 minutes; uncover. Simmer, stirring often, 30 minutes longer, till thick.
3. Ladle into 12 hot, sterilized, half-pint jars to within 1/4 inch of rim. Seal, as manufacturer directs; process in hot-water bath 10 minutes. Cool; label; date. Store in a cool, dry place.