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Red Tomato Chutney




Source of Recipe


some canning link


List of Ingredients




Red Tomato Chutney

4 pounds ripe red tomatoes, (approximately 12)
3 tart green apples, cored and 1/4'd
2 1/2 cups cider vinegar
2 1/2 cups brown sugar
3 sliced onions
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.
Makes 8 or 9, 8 ounce jars

Note:
Good in omelets or as a sandwich spread.


Recipe