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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 4 |
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I just guessed at the amount of jars to use...as it was not stated in the recipe. Ingredients:
3 lbs ripe tomatoes |
1/2 lb onion |
3/4 lb cooking apple |
1 cup raisins |
1 cup sultana raisin |
2 3/4 cups brown sugar |
1 1/2 tablespoons coarse salt |
1 teaspoon dry mustard |
4 cups spiced vinegar |
1 ounce peppercorn |
1/3 ounce blade mace |
1/3 ounce clove |
6 bay leaves |
1/2 ounce crushed fresh ginger |
2 1/2 teaspoons mustard seeds |
1/3 ounce whole allspice |
1/3 ounce cinnamon stick |
2 teaspoons celery seeds |
1 1/4 tablespoons salt |
4 cups malt vinegar |
Directions:
1. For the Spiced Vinegar:.
2. Mix together al the spices and salt in a saucepan.
3. Add 1/2 cup of vinegar and bring to a boil.
4. Boil for 2 minutes.
5. Add the remaining vinegar and boil for another 3 minutes.
6. Strain and cool.
7. For the Chutney:.
8. Peel and chop the tomatoes.
9. Chop the onions and mix with the tomatoes.
10. Peel the apples and remove the cores. Chop coarsely.
11. Mix together the apples, both raisins, sugar, salt, mustard and vinegar in a saucepan and bring to a boil.
12. Add the tomatoes and onions and simmer for 1 hour or until thick. Stir frequently.
13. Pour into warm sterilized jars and seal.
14. Keep for a couple of days before using.
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