Home-style chutney

1 Servings

Ingredients

Quantity Ingredient
2 Medium-sized oranges
6 larges 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
2¼ cup White vinegar
3 tablespoons Minced peeled gingerroot
2 teaspoons Dry mustard
1 teaspoon Salt
¼ teaspoon Ground red pepper
1 cup Raisins
6½ pint Canning jars and caps

Directions

>From oranges, grate 2 tablespoons peel and squeeze ⅔ 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 ¼-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@...> on Sep 19, 1997

Related recipes