Friday, October 10, 2008

Apple and Tomato Chutney

2 lb. apples, peeled, cored, and sliced
2 lb. tomatoes, sliced
3/4 lb. onions, peeled and chopped
1 clove garlic, skinned and chopped
4 oz. California raisins
4 oz. golden raisins
3/4 lb. Demerara sugar
1/2 oz. mustard seed, tied in muslin
1/2 oz. curry powder
1 level teaspoon cayenne pepper
1 oz. salt
30 oz. malt vinegar

Measure all apples, tomatoes, and onions AFTER they have been peeled and chopped!

Stew the apples in a very small quantity of water until tender. Put the apples, tomatoes, onions, and garlic with the raisins, sugar, spices, salt and vinegar into a large pan. Bring to a boil, reduce the heat and simmer until the consistency is thick and there is no free liquid. (This takes several hours!) Stir often, and keep a close eye so it does not burn.

Remove the muslin bag, placing chutney into hot, sterile jars. Cover. Turn over on the counter immediately for one hour. Turn right side up, and jars should seal in a short time. If they do not, refrigerate them.

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