Tokay Grape Chutney Recipe
Ingredients
| 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 | |
| Pepper | 1⁄2 Teaspoon | |
| Turmeric | 2 Teaspoon | |
| Mustard seed | 1 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 2986 Calories from Fat 62
% Daily Value*
Total Fat 7 g11.4%
Saturated Fat 1.1 g5.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 82.8 mg3.4%
Total Carbohydrates 742 g247.4%
Dietary Fiber 34.5 g138.1%
Sugars 653.5 g
Protein 15 g30.6%
Vitamin A 11.5% Vitamin C 1328.9%
Calcium 61.7% Iron 60.1%
*Based on a 2000 Calorie diet
Directions
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.
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