| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
Tasteofhome |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Tomatoes; peel; chop coarse |
| 1 |
lb |
Tart apples; peel; core, cho |
| 2 |
md |
Onions; chopped |
| 1 |
c |
Cider vinegar |
| 1 |
tb |
Salt |
| 1 |
c |
Packed brown sugar |
| 1 |
c |
Golden raisins |
| 1 |
cl |
Garlic; minced |
| 1/2 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Dry mustard |
| 1/4 |
ts |
Cayenne pepper |
| 1/8 |
ts |
Ground allspice |
| 1/8 |
ts |
Ground ginger |
| 1/8 |
ts |
Ground cloves |
INSTRUCTIONS
Combine all ingredients in a large saucepan or Dutch oven; bring to a boil.
Reduce heat and simmer, uncovered, for 1-1/2 to 2 hours or until mixture
thickens, stirring frequently.
Pack hot chutney into hot sterilized jars, leaving 1/4" headspace. Adjust
caps. Process for 10 minutes in a boiling-water bath. Yield: 3 pints.
Source: A Taste of Home, Aug/Sept 93
Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook
<PookyPook@aol.com> on Jan 24, 1998.
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