Apple and green tomato chutney

24 servings

Ingredients

Quantity Ingredient
12 Tart green apples
24 smalls Green tomatoes
4 mediums Sized onions
3 cups Seedless raisins (1 pound)
4 cups Cider vinegar
2½ cup Brown sugar (tightly packed)
2 tablespoons Salt
½ teaspoon Crushed, dried chilies
1½ tablespoon Curry powder
3 tablespoons Mixed pickling spices

Directions

Wash, core and chop the apples; wash, blanch, peel and chop the apples and chop the onions. Place apples, tomatoes and onions in a preserving kettle and add raisins, vinegar, sugar, salt, red pepper and curry powder. Put the pickling spices in a cheesecloth bag and add to the kettle. Boil, stirring occasionally, for 25 minutes, or until apples are transparent.

Remove fruit with a slotted spoon. Boil syrup rapidly until it thickens.

Discard pickling spices, return the fruit to the syrup and bring to a boil.

Remove from the heat and ladle into hot, sterilized jars and seal immediately. Process in boiling water bath for 10 minutes. This recipe makes approximately 24 half-pints.

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