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Full Online Book HomeLearning KitchenPreserving - Chutney - Red Tomato Chutney Ii
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Preserving - Chutney -  Red Tomato Chutney Ii Post by :tebza Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1076

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

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 in apple and raisins. Cook for 30 minutes, stirring often. Let stand overnight.

The next day, seal in hot sterilized jars.

Yields: 4-5 (8-oz.) jars
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NOTES : A good chutney for pizza pies, or add to meatloaf for a different flavor.
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Preserving - Rhubarb Chutney Preserving - Rhubarb Chutney

Preserving - Rhubarb Chutney
1 lb. Rhubarb, sliced 1/4 " thick2 tsp. Coarsely grated fresh ginger 2 Garlic cloves 1 Jalapeno chile, (or more) - seeds and veins removed 1 tsp. Paprika 1 tbl. Black mustard seeds 1/4 cup Currants 1 cup Light brown sugar 1 1/2 cups Light vinegar Place all ingredients in a non-corrosive pan, bring to a boil, then lower heat and simmer until the rhubarb is broken down and is texture of a jam, about 30 minutes. Store refrigerated in a glass jar. Makes 1 Cup
PREVIOUS BOOKS

Preserving - Chutney -  Red Tomato Chutney I Preserving - Chutney - Red Tomato Chutney I

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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