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Old 09-05-2013, 10:35 AM   #7
yaahl
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I'm also making a tomato chutney - while not not a native dish it is good for using up all those tomatoes left over from the garden.

To make about 5 half litre mason jars:

15 large tomatoes - blanched and skin removed
3 peaches - blanched and skin removed
3 pears - blanched and skin removed
3 onions (sweet works better) chopped coarsely
a 3x3" sachet of pickling spices in cheescloth - leave a long bit of string to tie on the pot handle so you can pull it our easily.
3 cups of white pickling vinegar.
2 cups of sugar (I like using demerra brown sugar)

Blanche, peel and chop the tomotoes, pears and peaches. Add the onions, spices, vinegar and sugar and bring to a boil. Once boiling leave on a low simmer for about 3 hours or until the liquid is reduced to a thick sauce.

Get your jars ready by sterilizing them, and heating them up just before bottling. Use a wide mouth funnel to prevent spills. Pour your chutney in the jars and seal the lid but down tighten them down until your hear the "pop" of the lid once the chutney cools down a bit. Then tighten the lids. Voila...chutney that goes with moose, deer, elk or chicken.
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