Harvest Chutney

Name: Harvest Chutney
Ingredients: 2 c. firmly packed brown sugar; 1 c. cider vinegar; 2 tsp. salt; 1 tsp. ground ginger; 1/2 tsp. each: mustard seed and whole black peppercorns; 1/4 tsp. cayenne pepper; 2 lb. each: tomatoes and tart green apples, peeled, cored and diced; 3 medium zucchini, diced; 2 medium onioins, thinly sliced; 1 c. raisins; 1/3 c. coarsely chopped candied ginger

11 ingredients

13 steps

Ingredients

2 c. firmly packed brown sugar
1 c. cider vinegar
2 tsp. salt
1 tsp. ground ginger
1/2 tsp. each: mustard seed and whole black peppercorns
1/4 tsp. cayenne pepper
2 lb. each: tomatoes and tart green apples, peeled, cored and diced
3 medium zucchini, diced
2 medium onioins, thinly sliced
1 c. raisins
1/3 c. coarsely chopped candied ginger

Directions

1

In a 5-quart kettle or Dutch oven, combine sugar, vinegar, salt, ground ginger, mustard seed, peppercorns and cayenne.
2

Bring to boiling.
3

Mix in tomatoes, apples, zucchini and onions.
4

Boil gently, uncovered, stirring frequently until almost thickened, about 1 hour.
5

Add raisins and candied ginger.
6

Continue cooking, boiling gently uncovered, stirring often until thickened, 10 to 15 minutes.
7

Fill hot clean canning jars to within 1/4-inch of rims with boiling hot chutney.
8

Run a spatula down edges between chutney and jars to release air bubbles.
9

Wipe rims and place scalded lids on top.
10

Screw on bands.
11

Place jars on a rack in a canning kettle half full of hot water to cover jars by 1-inch.
12

Bring to a gentle boil and process 5 minutes.
13

Remove from water and cool thoroughly.