Apple and Tomato Chutney Recipe

Ingredients
<br>- 2 pounds apples - peeled, cored and sliced
<br>- 2 cups water
<br>- 1 tablespoon mustard seed
<br>- 2 pounds tomatoes, sliced
<br>- 2 large onions, chopped
<br>- 1 clove garlic, chopped
<br>- 1/2 cup sultana raisins
<br>- 3/4 cup white sugar
<br>- 5 teaspoons curry powder
<br>- 1 teaspoon cayenne pepper
<br>- 4 teaspoons salt
<br>- 2 1/2 cups malt vinegar
<br><p></p>Directions
<br>step 1: Place apples and water in a large saucepan. Bring to a boil, reduce heat, and cook 25 minutes, or until apples are tender, stirring occasionally. Add more water as necessary to keep the apples simmering.
<br>step 2: Wrap mustard seed in cheesecloth, and place with apples. Mix tomatoes, onions, garlic, sultanas, sugar, curry powder, cayenne pepper, salt and vinegar into saucepan. Stir until sugar has dissolved.
<br>step 3: Bring the mixture to a boil. Reduce heat, and simmer 3 hours, stirring occassionally, until a thick chutney remains. Remove and discard wrapped mustard seed. Seal chutney in sterile containers until serving.
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Ingredients
- 2 pounds apples - peeled, cored and sliced
- 2 cups water
- 1 tablespoon mustard seed
- 2 pounds tomatoes, sliced
- 2 large onions, chopped
- 1 clove garlic, chopped
- 1/2 cup sultana raisins
- 3/4 cup white sugar
- 5 teaspoons curry powder
- 1 teaspoon cayenne pepper
- 4 teaspoons salt
- 2 1/2 cups malt vinegar

Directions
step 1: Place apples and water in a large saucepan. Bring to a boil, reduce heat, and cook 25 minutes, or until apples are tender, stirring occasionally. Add more water as necessary to keep the apples simmering.
step 2: Wrap mustard seed in cheesecloth, and place with apples. Mix tomatoes, onions, garlic, sultanas, sugar, curry powder, cayenne pepper, salt and vinegar into saucepan. Stir until sugar has dissolved.
step 3: Bring the mixture to a boil. Reduce heat, and simmer 3 hours, stirring occassionally, until a thick chutney remains. Remove and discard wrapped mustard seed. Seal chutney in sterile containers until serving.

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