| 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"
<jfreeman@netusa1.net> on Sep 19, 1997
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