Title: Tomato Chutney
Categories: Vegetables, Canning, Preserves
Yield: 3 Pints
4 lb Ripe tomatoes, peeled,
-chopped
2 c Chopped onion
1 c Coarsely chopped walnuts
3/4 c Dark raisins
1 Orange, cut in half,sliced
1 c Distilled white vinegar
3/4 c Granulated sugar
3/4 c Packed light brown sugar
1/2 ts Ground cinnamon
Dash ground nutmeg
1 ts Salt
Heat all ingredients to boiling in Dutch oven or large saucepan. Reduce
heat and simmer until thick, stirring occasionally, 1 1/2 to 2 hours. Cool
to room temperature. Spoon mixture into sterilized jars; refrigerate,
covered, up to 1 month. Yield: 3 pints Typed in MMFormat by
cjhartlin.msn@attcanada.net Source: Four Seasons Cookbook.
Posted to MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com on Apr 2,
1999