Apple and Green Tomato Chutney

[Guest guest]

Apple and Green Tomato Chutney

 

12 tart green apples

24 small green tomatoes

4 medium sized onions

3 cups seedless raisins

4 cups cider vinegar

2 1/2 cups brown sugar, tightly packed

2 tbsps. salt

1/2 tsp. crushed, dried chilies

1 1/2 tbsps. curry powder

3 tbsps. mixed pickling spices

 

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.

Makes approximately 24 half-pints.