Apple and Green Tomato Chutney
12 half pints
6 [censored] green apples, cored, peeled, chopped 12 small green tomatoes, chopped 2 medium sweet type
onions, peeled, chopped 1 1/2 cups seedless raisins (1 pound) 2 cups cider vinegar 1 1/4 cups dark
brown sugar (tightly packed) 1 tablespoon plus 1 teaspoon salt 2 tablespoons mixed pickling spices
Wash, core and chop apples; wash, blanch, peel and chop the tomatoes and chop the onions. Place
apples, tomatoes and onions in a preserving kettle and add raisins, vinegar, sugar, salt. Put the
pickling spices in a cheesecloth bag and add to the kettle. Boil, stirring occasionally, for 25
minutes, or until apples are transparent. Remove fruit with a slotted spoon. Boil syrup rapidly
until it thickens. Discard pickling spices, return the fruit to the syrup and bring to a boil.
Remove from the heat and ladle into hot, sterilized jars and seal immediately. Process in boiling
water bath for 10 minutes. This recipe makes approximately 12 half-pints. (Recipe scaled down from
24 half-pints.)
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