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Tomato Apple Chutney

Ingredients
  Ripe tomatoes 6 Pound, peeled and chopped (18 medium)
  Apples 4 Pound, peeled and finely chopped
  Onions 2 Cup (32 tbs), chopped
  Green peppers 1 Cup (16 tbs), chopped
  Light brown sugar 2 Pound (5 1/3 cup, firmly packed)
  Dark seedless raisins 2 Cup (32 tbs)
  Cider vinegar 4 Cup (64 tbs) (5% acid strength)
  Salt 4 Teaspoon
  Ginger 4 Teaspoon, ground
  Allspice 1⁄2 Teaspoon, ground
  Garlic 4 Clove (20 gm), minced
Directions

MAKING
1. In a 12 quart kettle, put together all ingredients and bring to a boil.
2. Over low heat, cook with frequent stirring for about 2 hours until mixture thickens and round up on a spoon.

FINALISING
3. Into 8 hot pint jars, ladle mixture leaving 1/8 inch empty on top of the jar.
4. Using a clean and dry kitchen towel, wipe the rim of jar and adjust lid.
5. Into a canner of boiling water, place the jars and process for about 15 minutes; start noting processing time after water in the canner returns to boiling.
6. Remove jars and place over a clean towel.
7. Let the jars cool down and seal completely until they are self-sealing type.

SERVING
8. Use Tomato Apple Chutney with a grilled meat dish.

Recipe Summary

Difficulty Level: 
Very Easy
Method: 
Canning
Restriction: 
Vegetarian
Ingredient: 
Tomato
Interest: 
Gourmet
Cook Time: 
150 Minutes

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