Tomato Raisin Chutney Recipe
INGREDIENTS
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6 cups firm, green tomatoes, diced
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1 cup golden raisins
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1 cup chopped onion
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1 and 1/2 cups light brown sugar
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1 teaspoon salt
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1 and 1/4 cups cider vinegar
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1 tablespoon mixed pickling spices (Recipe)
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1 teaspoon chili powder
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1 tablespoon ginger
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Instructions:
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1. Trim the stem and blossom ends from tomatoes and dice into 3/4-inch pieces.
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2. Combine all ingredients in a heavy non-reactive (see note below) soup pot and bring to a boil. Reduce the heat and cook for about 1 hour, until thickened.
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3. Spoon chutney into hot sterilized jars, leaving 1/4-inch head space; wipe jar rims. Cover at once with metal lids, and screw on bands.
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4. Process for 15 minutes in a boiling-water bath (20 minutes for altitudes over 1000 feet).
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Makes about 3 pints
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Note: Some cookware (called "reactive") reacts with acids, such as vinegar. This reaction can impart an undesirable off-flavor and color to food. The most popular cookware of this type is made from aluminum, copper, brass and iron. Therefore, you sho
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Non-reactive cookware (recommended) is made from clay, enamel, glass, plastic, or stainless steel. Few people cook with clay, enamel, glass or plastic now days but stainless steel is popular (and expensive).
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An exception to aluminum is "anodized aluminum". It is a very popular cookware and has a hard, corrosion-resistant surface that helps prevent reaction to acids. But it would still be better to use stainless steel if you have it.
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Having said all that, I have made hundreds of pickles in a cheap aluminum pot and never noticed any off flavor, although I did get some discoloration. Just thought you should know.
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