Tomato Chutney
Recipe: #22028
December 05, 2015
Categories: Sauce, Tomato/Red Sauces, Tomato, Australian, Canning/Preserving, One-Pot Meal, Fat Free, Gluten-Free, Kosher, Low Cholesterol Low Fat, No Eggs, Non-Dairy, Vegetarian, Fresh Tomatoes, more
"This recipe is a tried and true Chutney. I have made this many times and it never fails me. This is the same recipe my grandmother used, and am posted the written recipe from a C.W.A. cookbook. Depending on the size of the jars, but I get 4 medium size jars from this recipe."
Ingredients
Nutritional
- Serving Size: 1 (1838.2 g)
- Calories 2789
- Total Fat - 6 g
- Saturated Fat - 1.7 g
- Cholesterol - 22.3 mg
- Sodium - 1249.1 mg
- Total Carbohydrate - 673 g
- Dietary Fiber - 14.6 g
- Sugars - 613.2 g
- Protein - 17.6 g
- Calcium - 223.2 mg
- Iron - 6.8 mg
- Vitamin C - 49.9 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Peel and chop the tomatoes onions and apples.
Step 2
Place in a pan with the sultana's, vinegar, salt, ginger and cayenne.
Step 3
Bring to boil and simmer for 2 1/2 hours.
Step 4
Add the sugar, stirring until sugar dissolves.
Step 5
Bring to boil again and then simmer uncovered until the desired consistency is reached.
Step 6
Bottle into sterilized jars and seal.
Tips
No special items needed.