Asrama Chutney

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Asrama Chutney

 

2 medium oranges

6 large nectarines cut into wedges

3 granny smith apples peeled diced

3 medium tomatoes diced

1 teaspoon asofoetida

1 pound light brown sugar

2-1/4 cup lemon juice

3 tablespoon minced peeled gingerroot

2 teaspoon dry mustard

1 teaspoon salt

1/4 teaspoon ground red pepper

1 cup raisins

6 half-pint canning jars and caps

 

From oranges, grate 2 tablespoons peel and squeeze 2/3 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 1/4-inch from top.. Close

jars as manufacturer directs. Process jars in boiling-water bath for 10 minutes

cool jars.