Tomato Chutney
Tomato Chutney
8 quarts chopped peeled ripe tomatoes
1 quart chopped onions
1 quart chopped peeled tart, juicy green apples
1 pound seeded Muscat raisins or large dark seedless raisins
1 pound golden raisins
1-1/2 pounds dark brown sugar
1-1/2 pounds light brown sugar
1-1/2 quarts cider vinegar
1/4 cup yellow mustard seeds
2 tablespoons ground cloves
1 tablespoon ground allspice
1-1/2 teaspoons ground red pepper
3 tablespoons salt, or to taste
1
Combine in a 20-quart non-reactive saucepan all the ingredients.
2
Stir together well. Bring to a simmer, stirring often, over low heat; then simmer, partially covered, until very thick and dark, 3 to 5 hours.
3
Stir often, especially towards the end to prevent scorching. Can while hot; or let cool, then cover and refrigerate for up to 1 month.
Ingredients
8 quarts chopped peeled ripe tomatoes
1 quart chopped onions
1 quart chopped peeled tart, juicy green apples
1 pound seeded Muscat raisins or large dark seedless raisins
1 pound golden raisins
1-1/2 pounds dark brown sugar
1-1/2 pounds light brown sugar
1-1/2 quarts cider vinegar
1/4 cup yellow mustard seeds
2 tablespoons ground cloves
1 tablespoon ground allspice
1-1/2 teaspoons ground red pepper
3 tablespoons salt, or to taste
Directions
1
Combine in a 20-quart non-reactive saucepan all the ingredients.
2
Stir together well. Bring to a simmer, stirring often, over low heat; then simmer, partially covered, until very thick and dark, 3 to 5 hours.
3
Stir often, especially towards the end to prevent scorching. Can while hot; or let cool, then cover and refrigerate for up to 1 month.
Notes
