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Tomato Peach Chutney
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2-1/2 cups chopped seeded peeled fresh tomatoes
2 cups chopped peeled fresh peaches
1 cup chopped green pepper
1 cup packed brown sugar
3/4 cup sugar
3/4 cup white vinegar
1/2 cup golden raisins
1/2 cup chopped onion
1 teaspoon curry powder
1/2 teaspoon ground ginger
In a large saucepan, combine all ingredients. Cook over medium heat for 1 hour or
until thickened, stirring frequently. Ladle hot chutney into hot jars, leaving
1/4-in. headspace. Adjust caps. Process for 20 minutes in a boiling-water bath.
Yield: 1-1/2 pints.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |