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Full Online Book HomeLearning KitchenPreserving - Chutney - Red Tomato Chutney I
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Preserving - Chutney -  Red Tomato Chutney I Post by :Wisdomnow Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3469

Click below to download : Preserving - Chutney - Red Tomato Chutney I (Format : PDF)

Preserving - Chutney - Red Tomato Chutney I

12 ripe tomatoes (4 pounds)
3 tart green apples -- cored and quartered
2 1/2 cups cider vinegar
2 1/2 cups brown sugar
3 onions -- sliced
1 tablespoon mustard seeds -- crushed
1/4 teaspoon cayenne pepper
2 tablespoons salt
1 tablespoon ground ginger


Use a wooden spoon to mash tomatoes in a large (non-aluminum) kettle. Add remaining ingredients and mix well. Cook about 1 hour, or until mixture is soft and pulpy. Let cooked mixture stand for 24 hours.

Force mixture through a coarse sieve.

Seal in hot sterilized jars.

Yields: 8 or 9 (8-oz.) jars

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NOTES : Good in omelets or as a sandwich spread.
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Preserving - Chutney -  Red Tomato Chutney Ii Preserving - Chutney - Red Tomato Chutney Ii

Preserving - Chutney -  Red Tomato Chutney Ii
6 ripe tomatoes (about 2 pounds) 1 cup vinegar 1 cup brown sugar -- packed 2 shallots or 1 small white onion -- chopped 1/4 teaspoon cayenne pepper 1/2 teaspoon garlic powder 4 tablespoons salt 1/4 teaspoon ground ginger 1 tart green apple -- peeled and chopped 1 1/2 cups seedless raisins Put tomatoes on a cookie sheet or in a shallow pan, bake in a slow oven (250 F.), for 10 minutes or until skins crack. Put through a coarse sieve. Combine tomato pulp, vinegar, sugar, chopped shallots or onions and seasonings. Mix well and bring to a boil. Stir
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Posted By: Diane Dunas - Oregon 4 qt. peaches finely chopped and peeled 1 c. raisins 1 c. chopped onions 2 to 3 c. brown sugar 1/4 c. mustard seed 2 T. ginger 2 tsp. salt 1 clove garlic, minced 1 hot red pepper, finely chopped 5 c. vinegar Combine all ingredients in a large sauce pan. Cook slowly until thick, about 40 minutes. Stir frequently to prevent sticking. Pour into hot jars and process in boiling water bath for 10 min. Peach Chutney Yield: 2 Quarts 4 lbs. peaches, peeled (about 2 qts.) 1 cup seedless raisins 2 garlic cloves,
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