*  Exported from  MasterCook II  *
 
                          Tomato and Apple Chutney
 
 Recipe By     : Organic Gardening Magazine
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Condiments                       Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        firm ripe tomatoes
    2      pounds        tart apples -- cored and peeled
    2                    onions -- sliced
    2      cups          cider vinegar
    2      teaspoons     powdered ginger
    2                    dried chile peppers -- crushed
    1      teaspoon      mustard seed
      1/2  cup           raisins
      3/4  cup           honey
 
 1. Peel and slice the tomatoes into a stainless steel pot (4 qt. size is
 best). Add the apples, onions, vinegar ginger, chile peppers mustard seed
 raisins and honey. (If you have a food processor or grinder you can grind up
 the tomato and apple skins and add them too.)
 
 2. Stir the ingredients.
 
 3. Bring the mixture to a boil. stirring frequently. Reduce the heat and
 simmer uncovered until thick and rich in color (about 3 hours)
 
 4. Age the chutney in the fridge for 10 days before you use it so that
 flavors have time to blend completely. It will keep in the fridge for
 another month. Makes about 3 pints
 
 Fresh chile peppers and fresh ginger can be used as a substitute
 
 From Organic Gardening  Sept/Oct 1994
 Submitted by Mary Hebard of Canyon City, Oregon
 
 
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