Sally's Chutney

Delicious, easy-to-make chutney made with fruit or tomatoes, serve with all types of poultry

Step 1: Make Syrup

Put 2C sugar, 1T molasses, 3/4C apple cider vinegar, 1t crushed or ground red pepper, 2t salt, and 2t mustard seeds in a large pan. Bring to a boil, stirring to make sure sugar is dissolved.

Step 2: Add Goodness

Add 2T chopped garlic and 1/2C diced onion, 1/2C finely chopped preserved ginger (use scissors), 1C yellow raisins, 3 1/2C fresh plums, apricots, or seeded tomatoes. Simmer 1 hour, stirring gently every 10 minutes.

Step 3: Can It

Fill quart or pint canning jars to 1/4 inch from top and wipe the rim clean. Cap and boil covered with 1 inch of water for 20 minutes.

Step 4: Enjoy

Store in dark place. This improves with age. Keep in the fridge after opening. This recipe is from my mom, Sally.

Canning and Pickling Contest 2016

Participated in the
Canning and Pickling Contest 2016

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    seamster

    2 years ago

    This sounds really good. Thanks for sharing!