Tomato Chutney

Yields1 Serving

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

Combine in a 20-quart non-reactive saucepan all the ingredients.

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.

Stir often, especially towards the end to prevent scorching. Can while hot; or let cool, then cover and refrigerate for up to 1 month.

Nutrition Facts

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Serving size