| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Toronto | Can/cure, Relishes | 1 | Servings | |
INGREDIENTS
| 16 | c | Green tomatoes; peel/sliced |
| 1/2 | c | Pickling salt |
| 3 | Onions; chopped | |
| 16 | c | Apples; chopped |
| 3 | Green peppers; chopped | |
| 4 | c | Vinegar |
| 3 | tb | Pickling spice |
| 6 | c | Brown sugar |
| 1 | ts | Chili powder |
INSTRUCTIONS
In large glass, stainless steel or enamel bowl, layer tomatoes and pickling salt; add enough cold water to cover, refrigerate overnight. Next day, drain and rinse tomatoes well. In large stainless steel or enamel saucepan, combine tomatoes with onions, apples, peppers and vinegar; bring to a boil; boil 30 minutes. Tie pickling spice in large square of cheesecloth, creating spice bag; add to mixture in pan. Stir in sugar and chili powder; simmer over medium heat about 2 hours or until thickened. Stir frequently to prevent scorching. Fill boiling water canner with water. Place 7 clean 500 mL jars in canner over high heat. Prepare lids according to manufacturer's instructions. Discard spice bag. Ladle chutney into hot jar to within 1/2-inch of top rim (headspace). Remove air bubbles by sliding rubber spatula between glass and food, readjust headspace to 1/2 inch. Wipe jar rim, removing any stickiness. Center lid on jar; apply screw band just until fingertip tight. Place in canner. Repeat for remaining jars. Cover canner, return water to a boil, process 10 minutes. Remove jars. Cool 24 hours. Check jar seals (sealed lids curve downward). Remove screw bands, store separately. Wipe jars, label and store in a cool, dark place. Serve this sweet chutney with hot spicy entrees and appetizers. Makes 7-500 mL jars. Source: The Toronto Star, October 11, 1995 Posted to MM-Recipes Digest V3 #274 Date: Sun, 6 Oct 1996 14:37:30 +0000 From: Linda Place <placel@worldnet.att.net>
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