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| Green Tomato Chutney |
2 lbs green tomatoes, finely diced
2 lbs cooking apples, finely diced
½ lb onions, chopped
1 lb raisins
1½ lbs dark brown sugar
1 T minced garlic |
3 fresh green jalapeņos, finely diced
1 T ginger
1 T allspice
1 T pepper
4 c white vinegar
salt to taste (as much as 2 T) |
Mix first ten ingredients in heavy steel or enamel kettle; add two cups vinegar. Bring to boil, stirring frequently.
Reduce at high simmer two to three hours or to a dark and syrupy consistency, adding remaining vinegar in stages. Add
salt to taste. Place in hot sterilized jars. Yields six pints.
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| Pear Chutney |
3½ lbs firm Bartlett pears
juice of one lemon
1 clove garlic, minced
1 red pepper, chopped fine
¾ c light brown sugar
½ c sugar
¾ c cider vinegar |
1 c golden raisins, chopped
½ t ginger
¼ t allspice
cayenne to taste
1 t salt
¾ t pepper
¾ c water |
Core and chop pears. Mix all ingredients in heavy steel or enamel kettle; cook over low heat one hour or until thickened
(a small spoonful should keep its shape on a plate), stirring occasionally. Place in hot sterilized jars. Yields three
pints.
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| Pineapple Chutney |
4 c crushed pineapple
1 c cider vinegar
1 c brown sugar
2 c seedless raisins
1 T salt |
4 t chopped candied ginger
4 cloves garlic, minced
¼ t cayenne
¼ t cloves
¼ t cinnamon |
Simmer all ingredients over low heat 50 minutes or until thickened;
stir frequently. Place in hot sterilized jars. Yields two pints.
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| Plum Chutney |
2 lbs unpeeled plums, pitted
¾ c plus 2 T sugar
10 T cider vinegar
¼ c golden raisins
3 cloves galic, minced |
1 dried red chili
1½ T minced fresh ginger
¾ t salt
½ t cayenne pepper
3 pitted unpeeled plums |
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Mix
first nine ingredients in large non-aluminum saucepan; bring to boil.
Simmer until thickened, stirring ocasionally. Stir in remaining plums,
coarsely chopped. Place in hot sterilized jars. Serve at room
temperature. Yields two pints.
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