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Apple & Tomato Chutney
 

2 lb. apples - peeled, cored and sliced  2 cups water  1 T mustard seed  2 lb. tomatoes, sliced  2 large onions, chopped  1 clove garlic, chopped  ½ cup sultana raisins  ¾ cup white sugar  5 t curry powder  1 t cayenne pepper  4 t salt  2½ cups malt vinegar  Place apples and water in a large saucepan. Bring to a boil, reduce heat, and cook 25 minutes, or until apples are tender, stirring occasionally. Add more water as necessary to keep the apples simmering. Wrap mustard seed in cheesecloth, and place with apples. Mix tomatoes, onions, garlic, sultanas, sugar, curry powder, cayenne pepper, salt, and vinegar into saucepan. Stir until sugar has dissolved. Bring the mixture to a boil. Reduce heat and simmer 3 hours, stirring occasionally, until a thick chutney remains. Remove and discard wrapped mustard seed. Seal chutney in sterile containers until serving. Makes 1 gallon.

 
 
 

©2001 Leigh Ann Smyth. Duplication is prohibited.