Tomato Apple Chutney
|Peeled cored chopped tomatoes||5 Cup (80 tbs)|
|Peeled chopped apple||2 Cup (32 tbs)|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Chopped sweet red pepper||3⁄4 Cup (12 tbs)|
|Raisins||1⁄2 Cup (8 tbs), ground|
|Peeled chopped cucumber||1⁄4 Cup (4 tbs)|
|Firmly packed brown sugar||1 1⁄2 Cup (24 tbs)|
|Hot red pepper||1 Small|
|Garlic clove||1 Small, crushed|
|Ground ginger||1 1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Vinegar||1 1⁄2 Cup (24 tbs) (5% acidity)|
Combine all ingredients in a large Dutch oven, stirring well.
Cook, uncovered, over medium-high heat 2 hours or until thickened, stirring frequently.
Remove red pepper.
Quickly, spoon chutney into hot sterilized jars, leaving 1/4-inch headspace; cover at once with metal lids, and screw bands tight.
Process in boiling-water bath 10 minutes.