INGREDIENTS

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>

A Message from our Provider:

“All suffering can be traced back to people disobeying God”