These are from our garden - we call them Maisie's tomatoes.
You can look on-line for chutney recipes - lots to choose from. I liked this one becaue it had apples. And raisins, shallots, hot peppers, vinegar, ginger, and brown sugar.
Put it all in a big pot and cook it for hours - and I do mean hours. Don't be affraid to make it spicy- it can take it.
I put the clean jars and tops in boiling water for a few seconds - and let them dry on a clean towel...I then add the boiling chutney directly - cleaning the top of the jar and sealing it. Some people turn them upside down - disaster if you ask me. There's enough sugar in this recipe to ensure preservation - you should let it rest two weeks in a cool dry space - keeps for a long time...refrigerate after opening....it's Indian - often served with curries - but is great on top of cheese or anything else you can think of.
These are from our garden - we call them Maisie's tomatoes.
You can look on-line for chutney recipes - lots to choose from. I liked this one becaue it had apples. And raisins, shallots, hot peppers, vinegar, ginger, and brown sugar.
Put it all in a big pot and cook it for hours - and I do mean hours. Don't be affraid to make it spicy- it can take it.
I put the clean jars and tops in boiling water for a few seconds - and let them dry on a clean towel...I then add the boiling chutney directly - cleaning the top of the jar and sealing it. Some people turn them upside down - disaster if you ask me. There's enough sugar in this recipe to ensure preservation - you should let it rest two weeks in a cool dry space - keeps for a long time...refrigerate after opening....it's Indian - often served with curries - but is great on top of cheese or anything else you can think of.
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