Apple and Green Tomato Chutney

Course : Chutney
Serves: 24
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12 medium Tart green apples
24 small Green tomatoes
4 medium Sized onions
3 cup Seedless raisins (1 pound)
4 cup Cider vinegar
2 1/2 cup Brown sugar (tightly packed)
2 tablespoons Salt
1/2 Teaspoon Crushed, dried chilies
1 1/2 tablespoons Curry powder
3 tablespoons Mixed pickling spices

Preparation / Directions:

Wash, core and chop the apples; wash, blanch, peel and chop the apples and chop the onions. Place apples, tomatoes and onions in a preserving kettle and add raisins, vinegar, sugar, salt, red pepper and curry powder. 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 24 half-pints.

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