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Grandmother's
Tomato Chutney
From: Overton Anderson
Recipe By: Jo Anne Merrill Serving Size: 1 Preparation Time: 3:00
- 20 tomatoes
- 8 apples
- 3 large onions
- 2 large bell peppers -- red or green
- 1 hot chili pepper
- 1 cup seedless raisins
- 2 1/2 cups packed brown sugar
- 1 garlic clove -- crushed
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 3 1/2 cups vinegar
*This recipe is to be processed in a boiling water bath. Instructions
for how to do this are with the recipe for "Tomato Jam", which is
in this cookbook.
1. Scald tomatoes in boiling water, cool and peel.
2. Pare apples, peel onions, core peppers; chop all in fairly
large pieces.
3. Combine all ingredients in HEAVY covered kettle or pan and
simmer for about 2 hours or until mixture is thick. Stir often to
prevent sticking.
4. Pour while boiling hot into hot, sterile jars. See manufacturer's
directions for how to sterilize canning jars. Leave 1/4-inch of
head space. Process for 10 minutes in boiling water bath.
NOTES : This recipe is handed down to me by my mother, Lillian
Childers of Mississippi.
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