Spicy Tomato Chutney

By MaryGladys

Ingredients

• 12 medium tomatoes, peeled, seeded and chopped
• 3 medium green apples, pared, cored and chopped
• 3 medium onions, chopped
• 2-1/2 cups cider vinegar
• 1-1/2 cups honey
• 2 Tbs salt
• 1 Tbs dry mustard
• 1 Tbs ground ginger
• 1/4 tsp ground red pepper

Details

Servings 1

Preparation

Step 1

In a large stainless steel or enamel saucepan, combine all ingredients, and bring mixture to a boil. Cook, uncovered, over very low heat, stirring occasionally, for 2 hours or until thick.

Carefully ladle chutney into 4 hot sterilized pint jars, filling to 1/4 inch from tops. Wipe rims of jars; top with lids. Screw on bands.

Place jars on rack in canning kettle of hot water, adding water if necessary to bring water level to 1 inch above tops of jars. Bring water to a rolling boil; boil 25 minutes.

Remove jars carefully and cool on wire rack.