| 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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