Title: Tomato Apple Chutney
Categories: Canning
Yield: 1 Servings

20	md	Ripe tomatoes
8	md	Apples
3	lg	Onions
2	lg	Sweet red or green peppers
1		Hot red pepper
1	c	Seedless raisins
2 1/2	c	Brown sugar
1		Garlic clove; crushed
2	ts	Ground ginger
2	ts	Ground cinnamon
1	ts	Salt
3 1/2	c	Vinegar

Scald tomatoes in boiling water, cool and peel. Pare apples. Peel onions. Core peppers. Chop all roughly.

Combine all ingredients and simmer in heavy, covered kettle for about 2 hours or until mixture is thick. Stir frequently to prevent sticking.

Pour boiling hot into hot, sterile jars. Leave 1/4-inch head space. Process 10 minutes in boiling water bath.

Note: No yield given, but imagine it should make about 8 pints.

Source: The National Gardening Book Of Tomatoes, ISBN: 0-915873-19-2 : Typos by Dorothy Flatman 1996

From: Salata Redondo Beach, Ca (310)-5

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