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Old Town Spice Shop
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appetizer
This hearty chutney boasts a delightful blend of tart apples, tomatoes, onions, vibrant peppers, and sweet raisins. The perfect balance of flavors makes it a delicious accompaniment to grilled meats, cheeses, or simply enjoyed as a snack on crackers or bread.
4 Medium Tomatoes - Skins Left On
8 Medium Onions
5 Medium Granny Smith Apples - Skins Left On
2 Large Green Peppers
2 Large Red Peppers
1 Cup Chopped Golden Raisins or Dried Cranberries
4 Cups White Vinegar
2 Cups White Sugar
1 Cup Dark Brown Sugar
2 Tbsp. Salt
3 Tbsp. Apple Pie Spice
1 tsp. Ground Ginger
Clean fruits and vegetables, then seed and chop fine. A food processor can be used, but don’t puree them - you still want small chunks. Add all to large pot.
Add remaining ingredients, bring to a boil. Turn down heat and simmer for 2 hours.
If you are going to can the chutney, pour the mixture into sterilized jars and process for 15 minutes according to standard canning practices. This recipe makes at least 8 half pints.
Chutney will last several weeks in the fridge, or may be frozen in small containers.
Use as a condiment with roast pork, chicken or turkey. Spread ½ cup chutney over a block of cream cheese and serve room temperature with crackers.
