Name: Home-Style Chutney
Ingredients: 2 Medium-sized oranges; 6 lg Nectarines; cut into wedges; 3 Granny smith apples; peeled and diced; 3 Medium-sized tomatoes; diced; 2 Medium-sized onions; diced; 1 Box (16 oz) light brown sugar; 2 1/4 c White vinegar; 3 tb Minced peeled gingerroot; 2 ts Dry mustard; 1 ts Salt; 1/4 ts Ground red pepper; 1 c Raisins; 6 1/2 pt Canning jars and caps

If there lurks in most modern minds the notion that to desire our own good and earnestly hope for the enjoyment of it is a bad thing, I submit that this notion has crept in from Kant and the Stoics and is no part of the Christian faith. Indeed, if we consider the unblushing promises of reward and the staggering nature of the rewards promised in the Gospels, it would seem that Our Lord finds our desires not too strong, but too weak. We are half-hearted creatures, fooling around with drink and sex and ambition when infinite joy is offered us, like an ignorant child who wants to go on making mud pies in the slum because he cannot imagine what is meant by the offer of a holiday at the sea. We are far too easily pleased.

C.S. Lewis

CATEGORY	CUISINE	TAG	YIELD
	Dutch	Cooking liv, Import	1	Servings

INGREDIENTS

2		Medium-sized oranges
6	lg	Nectarines; cut into wedges
3		Granny smith apples; peeled and diced
3		Medium-sized tomatoes; diced
2		Medium-sized onions; diced
1		Box (16 oz) light brown sugar
2 1/4	c	White vinegar
3	tb	Minced peeled gingerroot
2	ts	Dry mustard
1	ts	Salt
1/4	ts	Ground red pepper
1	c	Raisins
6 1/2	pt	Canning jars and caps

INSTRUCTIONS

>From oranges, grate 2 tablespoons peel and squeeze 2/3 cup juice. In
5-quart Dutch oven or heavy saucepot over high heat, heat orange peel,
juice, nectarines, and next 9 ingredients to boiling, stirring often.
Reduce heat to medium-low; simmer, uncovered, 1 hour. Add raisins; cook
until mixture is very thick, stirring often, about 45 minutes. Meanwhile,
prepare jars and caps for processing. Ladle simmering chutney into hot jars
to 1/4-inch from top. Close jars as manufacturer directs. Process jars in
boiling-water bath for 10 minutes; cool jars.
Yield: about 6 half pints
Recipe by: Cooking Live Show #CL8957
Posted to MC-Recipe Digest V1 #790 by "Angele and Jon Freeman"
<jfreeman@netusa1.net> on Sep 19, 1997

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