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Chutney: Red Tomato Chutney II
posted by SandyOH 04-29-100 8:19 PM
* Exported from MasterCook *
Red Tomato Chutney II
Recipe By : In A Pickle or A Jam - Vicki Willder
Serving Size : 1 Preparation Time :0:00
Categories : Canning
Amount Measure Ingredient -- Preparation Method
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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.
