Tomato and Apple Chutney |
A sweet with heat chutney that can be served over pork tenderloin or your favourite deli meat
Hands-on: 20 mins.
Cooking Time: 60 mins.
Total Prep: 80 mins.
Ingredients
- 1.5 kg (3 lb) red tomatoes, peeled, seeded and diced
- 500 g (1 lb) red onions, diced
- 3 jalapeño peppers, seeded and diced
- 1 kg (2 lb) McIntosh or Cortland apples, diced
- 150 g (5 oz) light mayonnaise or yogurt
- 500 ml (2 cups) raisins
- 200 g (7 oz) sugar
- 30 g (2 tbsp) sea salt
- 15 g (1 tbsp) four-spice mixture (or equal blend of cinnamon, nutmeg, cloves and white pepper)
Directions
1. Combine all ingredients in a large saucepan (or preserving pan) and bring to a boil. Cook uncovered for about one hour over low heat.
A 2. Check consistency (if chutney seems too liquid, continue cooking another 15 minutes). Pour very hot mixture into sterilized jars. Seal jars and store in a cool dark location for 10 weeks.
3. Serve chutney over pork tenderloin or your favourite deli meat!
Recipe courtesy of Loblaws Grown Close To Home
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Kathryn | November 2, 2010 at 1:02 pm - §
does that mean it is good for 10 weeks or you are not supposed to eat it until it has sat for 10 weeks?