Tangy Tomato Chutney Recipe
Ingredients
| Tomatoes | 2 Pound, peeled | |
| Apples | 2 Pound, peeled | |
| 4 medium size onions, peeled | ||
| Cider vinegar | 2 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Sugar | 3 3/4 Cup (16 tbs) | |
| Orange marmalade | 1/4 Cup (16 tbs) | |
| Mixed spices | 2 Tablespoon | |
Directions
Cut tomatoes, apples, and onions into quarters.
Use a blender or coarse blade of a food chopper to cut ingredients finer.
Put into a 4-quart saucepan; combine with vinegar, salt, sugar, and orange marmalade.
Put pickling spices in a cheesecloth bag before adding to the mixture.
Cook mixture over moderate heat for 1 to 1-1/2 hours or until thickened; stir frequently.
Discard the spice bag.
Pack the sauce in hot sterilized jars and seal.
Use a blender or coarse blade of a food chopper to cut ingredients finer.
Put into a 4-quart saucepan; combine with vinegar, salt, sugar, and orange marmalade.
Put pickling spices in a cheesecloth bag before adding to the mixture.
Cook mixture over moderate heat for 1 to 1-1/2 hours or until thickened; stir frequently.
Discard the spice bag.
Pack the sauce in hot sterilized jars and seal.
Chef
