Tomato-apple Chutney

  • 4 lbs. ripe tomatoes (about 12 large)
  • 2 lbs. tart green apples (8 to 9)
  • 2 1/2 cups cider vinegar
  • 2 1/2 cups brown sugar
  • 3 large onions
  • 1 Tblsp mustard seeds, crushed
  • 1/4 to 1/2 tsp. cayenne pepper
  • 2 Tblsp salt4
  • 4 tsp. ginger
  • 1 1/2 cups raisins

Cut the tomatoes into quarters and puree them in the blender in batches.  Strain the puree through a course sieve to eliminte the skins.

Peel and core the apples and cut them into 1/2 inch chunks

Combine all the ingredients in a large enameled kettle and simmer gently, stirring often, until the mixture is very thick.  Cooking time will probably be about 1 1/2 hours.  Spoon the hot chutney into hot, sterile jars and seal.

Maks about 3 pints.

A recipe from Vegetarian Epicure by Anna Thomas

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