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Tomato Apple Chutney

chef.tim.lee's picture
  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
  Salt 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.

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