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2 Medium-sized oranges
6 lg Nectarines; cut into wedges
3 Granny smith apples; peeled and diced
3 Medium-sized tomatoes; diced
2 Medium-sized onions; diced
1 Box (16 oz) light brown sugar
2 1/4 c White vinegar
3 tb Minced peeled gingerroot
2 ts Dry mustard
1 ts Salt
1/4 ts Ground red pepper
1 c Raisins
6 1/2 pt Canning jars and caps
From oranges, grate 2 tablespoons peel and squeeze 2/3 cup juice. In 5-quart Dutch oven or heavy saucepot over high heat, heat orange peel, juice, nectarines, and next 9 ingredients to boiling, stirring often. Reduce heat to medium-low; simmer, uncovered, 1 hour. Add raisins; cook until mixture is very thick, stirring often, about 45 minutes. Meanwhile, prepare jars and caps for processing. Ladle simmering chutney into hot jars to 1/4-inch from top. Close jars as manufacturer directs. Process jars in boiling-water bath for 10 minutes; cool jars.
Yield: about 6 half pints
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