| 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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