Apple and Green Tomato Chutney
Granny Smith apples
about 3 cups
apple cider vinegar
dried red chiles
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.