Fruit & Tomato Chutney

Tomatoes, 3 different fruits, and plenty of spices are the basis for a chutney that is sure to please. Great for kitchen gifts any time of the year.


11 half-pint jars


4 pounds red tomatoes, peeled, cored, and chopped
5 large tart green apples, peeled, cored, and chopped
1 large onion, diced
2 cloves of garlic, minced
1 1/2 cups raisins
1 cup diced dried apricots
1 cup cider vinegar
1/3 cup finely diced crystallized ginger
2 teaspoons salt
1 teaspoon ground cinnamon
dash of cayenne pepper


In a stainless steel or enameled pot, combine tomatoes, apples, onion, garlic, raisins, apricots, vinegar, ginger, salt, cinnamon, and cayenne pepper. Cook, uncovered, on medium heat for 1 hour 30 minutes, or until very thick, stirring occasionally.

Fill hot, sterilized half-pint jars, leaving 1/2 inch of headspace. Run a rubber spatula around the insides of the jars to release air bubbles. Wipe the jar rims with a clean cloth. Place lids in position and tighten screw bands.

Process in a boiling-water-bath canner for 10 minutes.

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