Wednesday, August 31, 2011

Apple Chutney

This recipe for apple chutney comes from The American Woman's Cook Book by Ruth Berolzheimer (1943).

3 red peppers
3 green peppers
12 tart apples
12 ripe tomatoes, medium size
6 onions, medium size
1 cup diced celery
2 oz crystallized ginger
1 pound seedless raisins
2 qt cider vinegar
3 cups sugar
2 tsp salt

Cut peppers into halves and remove seeds. Pare apples and remove core. Force vegetables, apples, ginger and raisins through a food chopper. Combine all ingredients and cook until chutney is thick and clear, about 1 hour. Fill sterile jars and seal at once. Serve with fish, game, or cold meat. Makes about 4 quarts.

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