Friday, September 5, 2014

Apple and Green Tomato Chutney


12 Tart green apples
24 small Green tomatoes
4 medium sized onions
3 cups Seedless raisins (1 pound)
4 cups Cider vinegar
2 1/2 cups Brown sugar (tightly packed)
2 tablespoon Salt
1/2 teaspoon Crushed -- dried chilies
1 1/2 tablespoon Curry powder
3 tablespoon Mixed pickling spices

Wash, core and chop the apples; wash, blanch, peel and chop the apples and chop the onions.  Place apples, tomatoes and onions in a preserving kettle and add raisins, vinegar, sugar, salt, red pepper and curry powder.  Put the pickling spices in a cheesecloth bag and add to the kettle.  Boil, stirring occasionally, for 25 minutes, or until apples are transparent.  Remove fruit with a slotted spoon.  Boil syrup rapidly until it thickens.   Discard pickling spices, return the fruit to the syrup and bring to a boil.   Remove from the heat and ladle into hot, sterilized jars and seal immediately.  Process in boiling water bath for 10 minutes.   This recipe makes approximately 24 half-pints.

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