Preserving: Apple Chutney by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Preserving >> Apple Chutney


	Apple Chutney

		4 quarts chopped apples 3 sweet red peppers 2 cups seedless raisins 4 cups firmly packed brown sugar 2 cups chopped onion 2 Tbs. salt 4 cups vinegar 1 clove garlic 4 Tbs. whole mixed pickling spices Combine apples, peppers, raisins, sugar, onion, salt, and vinegar. Tie garlic and spices loosely in a cheesecloth bag and add to the apple mixture. Bring to a boil and simmer for 1 1/2 hours, stirring frequently. Remove spices. Pack hot sterilized jars and seal. Process in hot water bath about 8 minutes. Yield: 8 to 10 pints. Tomato Honey Chutney 3 1/2 cups chopped tomatoes 3 cups chopped peeled pears 3 cups chopped peeled apples 1 cup chopped green pepper 1/2 cup chopped onion 1 1/2 tsp. salt 1 cup chopped seedless raisins 1 tsp dry mustard 1/2 cup vinegar 3/4 cup honey Put all ingredients except honey in large saucepan. Bring mixture to full rolling boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Add honey and mix well. Continue simmering for 30 minutes or until thickened. Spoon into hot sterilized jars and seal at once. Process in hot water bath for 15 minutes. Yield: 2 pints.