Tomato Apple Chutney Recipe
Summary
Ingredients
| Chopped tomatoes | 5 Cup (16 tbs) | |
| Apple | 2 Cup (16 tbs), chopped | |
| Onion | 3/4 Cup (16 tbs), chopped | |
| Sweet red pepper | 3/4 Cup (16 tbs), chopped | |
| Raisins | 1/2 Cup (16 tbs) | |
| Cucumber | 1/4 Cup (16 tbs), chopped | |
| Firmly packed brown sugar | 11/2 Cup (16 tbs) | |
| Hot red pepper | 1 Small | |
| Garlic | 1 Clove (5gm), crushed | |
| Ground ginger | 11/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Vinegar | 11/2 Cup (16 tbs) |
Directions
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.
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.
Chef
