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Apple and Green Tomato Chutney
12 Tart green apples
24 sm Green tomatoes
4 md Onions
3 c Seedless raisins (1 pound)
4 c Cider vinegar
2 1/2 c Brown sugar (tightly packed)
2 tb Salt
1/2 ts Crushed, dried chilies
1 1/2 tb Curry powder
3 tb Mixed pickling spices
Wash, core and chop the apples; wash, blanch, peel and chop the apples and 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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