Farmhouse Apple Chutney


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 tumeric

8 jars canning jars with lids and rings, sterilized


Place all ingredients in a large, non-reactive, heavy bottomed pot. Bring to a boil, stirring, until mixture comes to a boil. Turn down and simmer for 2 hours, stirring occasionally, until mixture has reduced and thickened.

Decant chutney into sterilized pint jars, leaving 1/4 inch head room at the top of the jar. Process in hot water bath for 10 minutes.

YIELD: Makes 8 jars

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