Home-style Chutney – We Love God!

A man that preaches an immortal crown, should not seek much after transitory vanity. And he that preaches the contempt of riches should himself contemn them and show it by his life. And he that preaches self-denial and mortification should practice these virtues in the eyes of them to whom he preaches, if he would have his doctrine believed. All Christians are sanctified; and, therefore, themselves, and all that they have, are consecrated “to the Master’s use.” But ministers are doubly sanctified: they are devoted to God, both as Christians and as ministers; and, therefore, they are doubly obligated to honor Him with all they have.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
	Dutch	Cooking liv, Import	1	Servings

INGREDIENTS

2		Medium-sized oranges
6		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	T	Minced peeled gingerroot
2	t	Dry mustard
1	t	Salt
1/4	t	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"
<[email protected]> on Sep 19, 1997

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