Recipe - Home-Style Chutney

2 Mediumsized oranges
6 lg Nectarines; cut into wedges
3 Granny smith apples; peeled
and minced
3 Mediumsized tomatoes; minced
2 Mediumsized onions; minced
1 Box (16 oz) light brown
sugar
2 One fourth cup White vinegar
3 tablespoon Minced peeled gingerroot
2 teaspoon Dry mustard
1 teaspoon Salt
One fourth teaspoon Ground red pepper
1 cup Raisins
6 One half pt Canning jars and caps

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

Yield: about 6 half pints

Recipe by: Cooking Live Show #CL8957

Posted to MCRecipe Digest V1 #790 by "Angele and Jon Freeman"
jfreeman@netusa1.net on Sep 19, 1997