Home-Style Chutney
By: Kevin Tu
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 mediums Oranges
6 lrg Nectarines cut into wedges
3 Granny Smith apples peeled, diced
3 mediums Tomatoes diced
2 mediums Onions diced
1 pkt Light brown sugar - (16 oz)
2 1/4 cups White vinegar
3 tablespoons Minced peeled gingerroot
2 teaspoons Dry mustard
1 teaspoon Salt
1/4 teaspoon Ground red pepper
1 cup Raisins
6 Half-pint canning jars and caps

Preparation

1 From oranges, grate 2 tablespoons peel and squeeze 2/3 cup juice. In 5-quart Dutch oven or heavy saucepot over high heat, heat orange peel, juice, nectarines, and next 9 ingredients to boiling, stirring often. Reduce heat to medium-low; simmer, uncovered, 1 hour. Add raisins; cook until mixture is very thick, stirring often, about 45 minutes. 2 Meanwhile, prepare jars and caps for processing. Ladle simmering chutney into hot jars to 1/4-inch from top. Close jars as manufacturer directs. Process jars in boiling-water bath for 10 minutes; cool jars. 3 This recipe yields about 6 half pints.