Chutney
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Preserves A classic, robust homemade chutney featuring a blend of garden-fresh vegetables and fruits. This versatile preserve is cooked down to a thick, flavorful consistency perfect for pairing with meats or cheeses.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 30 mins | 60 mins | None | 4 pints |
🔪 Key Equipment
- Large heavy-bottomed pot
- Wooden spoon
- Canning jars
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 lbs | Ripe Tomatoes | chopped |
| 3 lbs | Apples | peeled and chopped |
| 3 | Green Peppers | diced |
| 3 | Large Onions | chopped |
| 3 cups | Sugar | granulated |
| 2 tsp | Ginger | ground |
| 2 tsp | Mustard | ground |
| 1 tbsp | Salt | none |
| 1/4 tsp | Cayenne | ground |
| 1 1/2 cups | Raisins | none |
| 2 cups | Vinegar | cider or white |
Instructions
Step 1: Simmering
- Combine the 3 lbs ripe tomatoes, 3 lbs apples, 3 green peppers, and 3 large onions in a large heavy-bottomed pot.
- Stir in the 3 cups sugar, 2 tsp ginger, 2 tsp mustard, 1 tbsp salt, 1/4 tsp cayenne, 1 1/2 cups raisins, and 2 cups vinegar.
- Bring the mixture to a gentle boil, then reduce heat and simmer, stirring frequently to prevent scorching.
- Continue to cook until the mixture reaches a thick, jam-like consistency and the liquid has reduced significantly.
💡 Make-Ahead & Storage: Store in sterilized jars in a cool, dark place; flavor improves after aging for 2-4 weeks.
Original Recipe Scan
