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APPLE CHUTNEY
10 small green apples
5 large ripe tomatoes
3 large onions, chopped
1 Tbs grated ginger
4 cloves garlic, crushed
2 small chilies, chopped
1 cup raisins
1/4 cup orange juice
1/3 cup lemon juice
3 cups soft brown sugar
2 cups cider vinegar
Peel, core and chop apples. Combine with tomatoes, onions, ginger,
garlic, chilli, raisins, juices, brown sugar and vinegar in a large
deep heavy-based pan. Stir over low heat until sugar is completely
dissolved. Increase heat, stirring occasionally until mixture
boils. Simmer, uncovered, 2 hours or until fruit and vegetables
are tender and chutney is thick. Stir occasionally. Allow to
stand 5 minutes. Using a jug, pour into warm sterilised jars and
seal immediately. Label and date jars when cool. Store in a cool
place for up to 12 months.
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Apple Chutney 02