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Recipe for family meals :

Tomato Apple Chutney

This recipe comes from The Living Cookbook. Who or what is The Living Cookbook? Apart from having some great recipes on their web site it is a piece of "revolutionary software that brings the power of computing to your kitchen" -

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19 oz can tomatoes, undrained and chopped
3 cooking apples, peeled and finely chopped
3/4 cup packed brown sugar
3/4 cup cider vinegar
1 onion, finely chopped
1/2 cup apple juice
1/4 cup golden raisins
1/4 tsp salt
1/4 tsp cayenne
1 Tbs mixed pickling spice
1 2" stick cinnamon, broken

  • Stir together tomatoes, apples, brown sugar, vinegar, onion, apple juice, raisins, salt and cayenne in large saucepan.
  • Tie pickling spice and cinnamon in several layers of cheesecloth. Add to tomato mixture, bring to boil, reduce heat and simmer, uncovered, about 45 minutes or until thickened, stirring often.
  • Remove and discard spice bag.
  • Transfer chutney to bowl or other container, cool to room temperature, cover and refrigerate for 48 hours before serving, to mellow.

May be refrigerated, covered, for up to 4 weeks or frozen up to 2 months.