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Apple And Green Tomato Chutney
12 tart green apples
24 Small green tomatoes
4 Medium onions
3 Cups seedless raisins - (1 lb)
4 Cups cider vinegar
2 1/2 Cups brown sugar - (tightly packed)
2 Tablespoons salt
1/2 Teaspoon crushed dried chilies
1 1/2 Tablespoons curry powder
3 Tablespoons mixed pickling spices
Wash, core and chop the apples; wash, blanch, peel and chop the tomatoes; chop the onions.
Place apples, tomatoes and onions in a preserving kettle and add raisins, vinegar, sugar, salt, red pepper and curry powder. Put the pickling spices in a cheesecloth bag and add to the kettle. Boil, stirring occasionally, for 25 minutes, or until apples are transparent. Remove fruit with a slotted spoon.
Boil syrup rapidly until it thickens. Discard pickling spices, return the fruit to the syrup and bring to a boil. Remove from the heat and ladle into hot, sterilized jars and seal immediately. Process in boiling water bath for 10 minutes.
This recipe makes approximately 24 half-pints.
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