Fruited Red Tomato Chutney |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 11 half-pints | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 12 medium-sized ripe tomatoes, peeled | 5 large green sour apples | 1 large onion, diced |
| 2 cloves of garlic, minced | 4 cups cider vinegar | 1-1/2 cups raisins |
| 1 cup diced dried apricots | 1/3 cup finely diced crystallized ginger | 2 teaspoons pickling salt |
| 1 teaspoon cinnamon | dash cayenne pepper | |
| 1 | In a large, heavy-bottomed saucepan, heat all the ingredients, stirring frequently. Simmer uncovered for about 1-1/2 hours. The chutney will get quite thick. |
| 2 | When the chutney has thickened, keep it simmering. Ladle the hot chutney into clean, hot half-pint jars, leaving 1/2 inch headspace, and seal. Process the jars in a boiling-water-bath canner for 10 minutes. |