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Title: Home-Style Chutney Categories: Cooking liv, Import Yield: 1 Servings 2 Medium-sized oranges 6 lg Nectarines; cut into wedges 3 Granny smith apples; peeled -and diced 3 Medium-sized tomatoes; diced 2 Medium-sized onions; diced 1 Box (16 oz) light brown -sugar 2 1/4 c White vinegar 3 tb Minced peeled gingerroot 2 ts Dry mustard 1 ts Salt 1/4 ts Ground red pepper 1 c Raisins 6 1/2 pt Canning jars and caps >From oranges, grate 2 tablespoons peel and squeeze 2/3 cup juice. In 5-quart Dutch oven or heavy saucepot over high heat, heat orange peel, juice, nectarines, and next 9 ingredients to boiling, stirring often. Reduce heat to medium-low; simmer, uncovered, 1 hour. Add raisins; cook until mixture is very thick, stirring often, about 45 minutes. Meanwhile, prepare jars and caps for processing. Ladle simmering chutney into hot jars to 1/4-inch from top. Close jars as manufacturer directs. Process jars in boiling-water bath for 10 minutes; cool jars. Yield: about 6 half pints Recipe by: Cooking Live Show #CL8957 Posted to MC-Recipe Digest V1 #790 by "Angele and Jon Freeman" |