LOCATION: Recipes >> Preserving >> Tomato Chutney 06
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Tomato Chutney 06
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Tomato Chutney
12 large tomatoes
12 apples
12 medium onions
3 green peppers
3 red peppers
6 ribs celery
3 Tbsp. salt
2 c. vinegar
3 c. sugar
3 Tbsp. whole allspice
Slip skins from tomatoes, cut up. Peel, core and cut up apples.
Chop onions, red and green peppers and celery. Place in large
kettle. Add salt, sugar and vinegar. Put allspice in a cloth bag,
add to mixture. Bring to boiling point, lower heat and cook down
to thick consistency. Stir frequently. When thickened, remove
allspice bag. Spoon into sterilized canning jars, seal. Place in
hot water bath for 5 minutes. Makes 10 pints.
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