Home Style Chutney Recipe
Ingredients
2 medium-sized oranges
6 large nectarines, cut into wedges
3 Granny Smith apples, peeled and diced
3 medium-sized tomatoes, diced
2 medium-sized onions, diced
1 16-ounce package light-brown sugar
2 1/4 cups white vinegar
3 tablespoons minced peeled gingerroot
2 teaspoons dry mustard
1 teaspoon salt
1/4 teaspoon ground red pepper
1 cup raisins
6 1/2-pint canning jars and caps
Directions
1. From oranges, grate 2 tablespoons peel and squeeze 2/3 cup juice. In 5-quart Dutch oven or heavy saucepot over high heat, heat orange peel, juice, nectarines, and next 9 ingredients to boiling, stirring often. Reduce heat to medium-low; simmer, uncovered, 1 hour. Add raisins; cook until mixture is very thick, stirring often, about 45 minutes. Meanwhile, prepare jars and caps for processing
2. Ladle simmering chutney into hot jars to 1/4 inch from top. Close jars as manufacturer directs. Process jars in boiling-water bath 10 minutes; cool jars and test for airtight seal
2. Ladle simmering chutney into hot jars to 1/4 inch from top. Close jars as manufacturer directs. Process jars in boiling-water bath 10 minutes; cool jars and test for airtight seal
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