Lucy's Tomato and Peach Chutney
Description
Lucy's tomato and peach chutney recipe is made with vinegar, apples, celery, and onion — a sweet and spicy condiment that goes with just about anything.
Ingredients
•
15 tomatoes, peeled and chopped
•
5 red apples - peeled, cored and diced
•
5 fresh peaches - peeled, pitted and chopped
•
4 medium onions, diced
•
4 stalks celery, diced
•
1 1/2 cups distilled white vinegar
•
1 cup pickling spice, wrapped in cheesecloth
•
1 tablespoon salt
Directions
1
Combine tomatoes, apples, peaches, onions, celery, vinegar, pickling spice, and salt in a large stockpot; bring to a boil. Reduce heat to low; simmer until thickened, about 2 hours.
2
Inspect eight 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until chutney is ready. Wash new, unused lids and rings in warm soapy water.
3
Pack chutney in hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4
Store chutney in the refrigerator.