posted by SandyOH 04-29-100 6:07 PM
* Exported from MasterCook *
Red Tomato Chutney I
Recipe By : In A Pickle or A Jam - Vicki Willder
Serving Size : 1 Preparation Time :0:00
Categories : Canning
Amount Measure Ingredient -- Preparation Method
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12 ripe tomatoes (4 pounds)
3 tart green apples -- cored and quartered
2 1/2 cups cider vinegar
2 1/2 cups brown sugar
3 onions -- sliced
1 tablespoon mustard seeds -- crushed
1/4 teaspoon cayenne pepper
2 tablespoons salt
1 tablespoon ground ginger
Use a wooden spoon to mash tomatoes in a large (non-aluminum) kettle. Add remaining ingredients and mix well. Cook about 1 hour, or until mixture is soft and pulpy. Let cooked mixture stand for 24 hours.
Force mixture through a coarse sieve.
Seal in hot sterilized jars.
Yields: 8 or 9 (8-oz.) jars
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NOTES : Good in omelets or as a sandwich spread.