Categories: Canning- Chutney
Ingredients
- 8 cups pared, cored, chopped tar apples
- 1 cup chopped onions
- 1 cup chopped sweet red bell peppers
- 2 hot red peppers, seeded and finely chopped
- 1 clove garlic, minced
- 1 1/2 lb. raisins
- 4 cups firmly packed brown sugar
- 3 Tbsp. mustard seed
- 2 Tbsp. ground ginger
- 2 tsp. ground allspice
- 2 tsp. salt
- 4 cups cider vinegar (5% acidity)
Directions
- Combine all ingredients in a 6- to 8-quart saucepan. Bring to a boil.
- Reduce heat and simmer, uncovered, for about 1 to 1 1/2 hours or until deep brown and thick, stirring occasionally at the beginning of cooking and constantly at the end of cooking.
- Immediately fill hot pint jars with mixture, leaving a 12 inch headspace. Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in boiling water canner for 10 minutes.
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makes 4 to 5 pints