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LOCATION: Recipes >> Preserving >> Apple Chutney

Print this Recipe    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.

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