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Autumn Chutney


900 g cooking apples
900 g pears
900 g red tomatoes
225 g dried apricots
225 g dates; chopped
900 g soft brown sugar
600 ml malt vinegar
1 teaspoon cayenne pepper
2 teaspoons ground mixed spice
1 teaspoon salt
1 teaspoon pepper

Yield: 2.7 kg

Peel and core the apples and pears, and cut into small pieces. Skin and roughly chop the tomatoes and remove the seeds if you like.

Put all the ingredients into a large pan or preserving pan and bring to the boil. Simmer gently for about 2 hours until the fruit and vegetables are tender and the chutney is thick.

Pour the chutney into clean, warmed jars and cover.

NOTE:
If preferred, any 2.7 kg weight combination of fruit and vegetables can be used instead of the ones here.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.