| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Fruits | Condiment | 8 | Servings | |
INGREDIENTS
| 3 | c | Tart Apples; finely chopped |
| 3 1/2 | c | Plums; finely chopped |
| 1 | c | Ripe Tomatoes; Finely Chopped, peeled and seeded |
| 1/2 | c | Onion; finely chopped |
| 1/4 | c | Lemon Juice |
| 1 | tb | Lemon Rind; Grated |
| 1 | tb | Ginger Root; Grated |
| 1 | tb | Curry Powder |
| 1 | ts | Ground Cumin |
| 3 | Cloves Garlic; finely chopped | |
| 4 1/2 | c | Granulated Sugar |
| 1 | Box CERTO LIGHT Fruit Pectin Crystals |
INSTRUCTIONS
MEASURE prepared fruit, lemon juice and spices into a large saucepan. MEASURE sugar and set aside. COMBINE fruit pectin crystals with 1/4 cup of measured sugar. STIR pectin mixture into fruit mixture. PLACE saucepan over high heat and stir until mixture comes to a full boil. STIR in remaining sugar. Continue to cook and stir over high heat until mixture comes to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. STIR and skim foam for 5 minutes to prevent floating fruit POUR quickly into warm, sterilized jars filling up to 1/4 inch from rim. SEAL while hot with sterilized 2-piece lids with new centres. Makes 8 cups Prep. time: 30 minutes Cooking Time: 20 minutes TIP: A food processor can be used to finely chop ingredients for this chutney. Do not puree. Recipe by: Certo Newsletter Vol 3;Issue 3/Carole Walberg Posted to recipelu-digest Volume 01 Number 194 by Bob & Carole Walberg <walbergr@mb.sympatico.ca> on Nov 04, 1997
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