Apple & Green Tomato Chutney

Directions

Wash, core and chop the apples; wash, blanch, peel and chop the apples and chop the onions.

Place apples, tomatoes and onions in a preserving kettle and add raisins, vinegar, sugar, salt, red pepper and curry powder.

Put the pickling spices in a cheesecloth bag and add to the kettle.

Boil, stirring occasionally, for 25 minutes, or until apples are transparent.

Remove fruit with a slotted spoon.

Boil syrup rapidly until it thickens.

Discard pickling spices, return the fruit to the syrup and bring to a boil.

Remove from the heat and ladle into hot, sterilized jars and seal immediately.

Process in boiling water bath for 10 minutes. This recipe makes approximately 24 half-pints.