East India Chutney

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East India Chutney

 

1 quart firmly packed shredded carrots (about 1 pound)

1 quart peeled, diced green tomatoes (about 8 medium)

1 quart chopped zucchini (about 2 pounds)

2 cup light corn syrup

4 cups lemon juice

2 tablespoon salt

2 tablespoon asofoetida

1 tablespoon ground coriande

r 2 teaspoon ground ginger

1 teaspoon crushed red pepper

1/2 teaspoon ground cumin

 

In a preserving kettle, combine the ingredients. Heat over medium high heat to

boiling. Reduce the heat and simmer for 5 minutes. Spoon the relish evenly into

hot jars to within 1/4 inch of tops. Spoon hot liquid from the kettle to within

1/4 inch of tops of jars. Run a slim, non metal tool down along the insides of

jars to release any air bubbles. Add additional relish, if necessary, to within

1/4 inch of tops. Wipe tops and threads of jars with a damp clean cloth. Put on

lids and screw bands as manufacturer directs. Process in a boiling water bath

for 15 minutes.