Title: Grandmother's Tomato Chutney
Categories: Canning Healthwise Spicy Preserve
Yield: 1 Servings

20		Tomatoes
8		Apples
3	lg	Onions
2	lg	Bell peppers, red or green
1		Hot chili peppers
1	c	Seedless raisins
2 1/2	c	Packed brown sugar
1		Garlic clove, crushed
2	ts	Ground ginger
2	ts	Ground cinnamon
1	ts	Salt
3 1/2	c	Vinegar

This recipe is to be processed in a boiling water bath. Instructions for how to do this are with the recipe for Tomato Jam, Canned which is in this cookbook. 1. Scald tomatoes in boiling water, cool and peel. 2. Pare apples, peel onions, core peppers; chop all in fairly large pieces. 3. Combine all ingredients in HEAVY, covered kettle or pan and simmer for about 2 hours or until mixture is thick. Stir often to prevent sticking. 4. Pour while boiling hot into hot, sterile jars. See manufacturer's directions for how to sterilize canning jars. Leave 1/4-inch of headspace. Process for 10 minutes in boiling water bath. Yield depends on size of jars you use. Try this in pint jars for a lovely gift. Serving Ideas : A wonderful recipe to make for gift-giving

NOTES : This recipe is handed down to me by my mother, Lillian Childers of Mississippi.

Recipe by: Jo Anne Merrill

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