Sweet and tangy, this delicious chutney goes well with bread, cheeses, pork chops, and chicken!
INGREDIENTS:
4 whole tomatoes, chopped
8 whole onions, chopped
5 whole apples, chopped
2 whole large green peppers, chopped
2 whole large red peppers, chopped
4 cups white vinegar
2 cups white sugar
1 cup brown sugar
2 tablespoons salt
2 teaspoons cinnamon
2 teaspoons ground cloves
2 teaspoons allspice
1 teaspoon turmeric
10-pint jars canning jars with lids and rings, sterilized
METHOD:
Place all ingredients in a large, non-reactive, heavy-bottomed pot. Bring to a boil, stirring, until the mixture comes to a boil. Turn down and simmer for 2 hours, stirring occasionally, until the mixture has reduced and thickened.
Decant chutney into sterilized pint jars, leaving 1/4 inch headroom at the top of the jar. Process in a hot water bath for 10 minutes.
YIELD: Makes 8-10 jars
