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Title: Fruited Red Tomato Chutney
Categories: Side
Yield: 11 1/2 pt jar
| 12 | md | Red tomatoes, peeled |
| 5 | lg | Green apples, sour |
| 1 | lg | Onion, diced |
| 2 | cl | Garlic, minced |
| 1 1/2 | c | Raisins |
| 1 | c | Apricots, dried, diced |
| 1 | c | Cider vinegar |
| 2 | ts | Salt |
| 1 | ts | Cinnamon |
| ds | Cayenne pepper | |
| 1/3 | c | Candied ginger, finely diced |
In a large, heavy-bottomed saucepan, heat all the ingredients, stirring frequently. Simmer uncovered for about 1 1/2 hours. The chutnet will get When the chutney has thickened, keep it simmering. Ladle hot chutney into sterilized, hot 1/2 pt canning jars, leaving 1/2" head space, and seal. Process jars in a boiling water bath or steam canner for 10 minutes.
Tip: To peel a tomato, grasp it with tongs or with a long carving fork and dip it into boiling water for several seconds. Then plunge it into cold water. The skin will be loosened, and can be peeled off easily.
Source: Garden Way's Green and Red Tomato Cook Book : by Janet Ballantyne : MM format April Bowman-Fox
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