Tokay Grape Chutney
|Cider vinegar||2 Cup (32 tbs)|
|Onion||1 Large, thinly sliced|
|Garlic||1 Clove (5 gm), minced|
|Lemon||1 , chopped (Seeded)|
|Tokay grapes||3 Cup (48 tbs), halved (Seeded)|
|Tart apples||2 Cup (32 tbs), diced (Pared Cored)|
|Pears||2 Cup (32 tbs), diced (Pared Cored)|
|Brown sugar||1 Pound|
|Mustard seed||1 Tablespoon|
Combine all ingredients.
Simmer uncovered for 21/2hours, stirring occasionally.
Have 3 x 1 pint jars, or 6 x 1/2pint canning jars, washed clean and sterilised.
Fill hot jars with chutney returned to a slow boil at the end to assure a sterile product.
Take care and do not let the chutney scorch when tempera- ture is raised for a short time.
Seal jars with new, scalded, wet vacuum lids, and sterile screw bands, according to the manufacturer's instructions.