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Title: Mc Millan Chutney
Categories: Canning Condiment
Yield: 7 Pints
| AMERICAN MEASUREMENTS | ||
| 15 | lg | Ripe tomatoes |
| 3 | lg | Pears |
| 3 | lg | Peaches |
| 3 | lg | Green apples |
| 2 | lg | Onions |
| 1 | c | Cider vinegar (5% acidity) |
| 2 | c | Granulated sugar |
| 1 | tb | Salt |
| 4 | tb | (to 6) whole mixed pickling spices containing chilies or dri |
This authentic Indian chutney recipe is rooted deep in the McMillan family history. Acquired by a Scottish-born great-aunt while she and her husband were stationed in India in the early 1900's it's become a family tradition on holiday tables ever since. Everyone in the family knows how to make it, and jars and jars of it are made very summer in celebration of that simple fact.
DIRECTIONS: Peel and chop tomatoes, pears, peaches, apples and onions. In a large pot, combine the chopped fruit and onion; add the vinegar, sugar and salt. Tie the pickling spices in a double thickness of cheesecloth or clean handkerchief, and then add to the pot. Bring the mixture to a boil, reduce heat and simmer for 30 minutes.
Wash 7 pint jars; keep hot until needed. Prepare lids as manufacturer directs.
After the chutney has boiled for 30 minutes, lift out the pouch of spices, squeeze it against the side of the pan to release more seasonings into the liquid, return it to the pot and continue simmering until the mixture thickens (about 30 to 40 more minutes), stirring often to keep the bottom from scorching.
Remove the spice pouch, squeeze all the liquid out, and ladle the chutney into 1 hot jar at a time, leaving 1/4-inch head space. Wipe rim with a clean damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water canner for 10 minutes if at sea level, otherwise adjust time accordingly. Makes 7 pints.
Source: Oregonian FoodDay; typos by Dorothy Flatman 1997
From: Dorothy Flatman Date: 08-19-97 (13:01) The Pine Tree Bbs (222) Cooking(F)
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