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Apple Tomato Chutney
Sweet and tangy, this
chutney goes well with cheeses, breads and poultry.
INGREDIENTS:
2 pounds apples
- peeled, cored and sliced
2 cups water
1 tablespoon mustard seed
2 pounds tomatoes, sliced
2 large onions, chopped
1 clove garlic, chopped
1/2 cup golden raisins
3/4 cup white sugar
5 teaspoons curry powder
1 teaspoon cayenne pepper
4 teaspoons salt
2 1/2 cups malt vinegar (not cider vinegar)
DIRECTIONS:
1. 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.
2. 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.
3. Bring the mixture to a boil. Reduce heat, and
simmer 3 hours, stirring occassionally, until a
thick chutney remains. Remove and discard wrapped
mustard seed. Seal chutney in sterile containers
until serving.
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