|
| Curried Apple Chutney
2 quarts of chopped peeled cored apples - (abt 16 med)
2 pounds of seedless raisins
4 cups of brown sugar
1 cup of chopped onion, (abt 1 med)
1 cup of chopped sweet red peppers, (abt 2 med)
2 hot red peppers, chopped
1 garlic clove, crushed
3 tablespoons of mustard seed
2 tablespoons of ginger
2 teaspoons of allspice
2 teaspoons of curry powder
2 teaspoons of salt
4 cups of vinegar, 5% acidity
Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.
Treat fruit to prevent darkening. Rinse and drain. Combine all ingredients in a large saucepot. Simmer until thick, about 1 hour and 15 minutes, stirring frequently.
Carefully ladle hot chutney into hot jars, leaving 1/4-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.
Process 10 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.
This recipe yields about 10 pints.
Comments: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.
Source:
"Allistra Corporation's recipe archive at http://www.homecanning.com/"
|
Dips & Sauces Cookbooks
|
|
| |
 |
