Country Garden Chutney

Recipe Ingredients

4 cups	584g / 20oz	Chopped peeled cored pears - (abt 3 med)
2 cups	292g / 10oz	Chopped peeled turnips - (abt 2 large)
2 cups	125g / 4.4oz	Chopped onion - (abt 2 med)
1 3/4 cups	109g / 3.8oz	Dried currants
1 cup	146g / 5.1oz	Chopped seeded sweet red pepper - - (abt 2 med)
1 cup	62g / 2.2oz	Chopped peeled cored tomatoes - - (abt 2 large)
2 cups	320g / 11oz	Brown sugar
1		Hot red pepper - finely chopped
1 tablespoon	15ml	Mustard seed
2 teaspoons	10ml	Turmeric
1 teaspoon	5ml	Ginger
1/2 teaspoon	2.5ml	Pepper
3 cups	711ml	Cider vinegar, 5% acidity

Recipe Instructions

Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.

Combine all ingredients in a large saucepot. Cook slowly until thick. As mixture thickens, stir frequently to prevent sticking.

Carefully ladle hot chutney into hot jars, leaving 1/4-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.

Process 15 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.

This recipe yields about 3 pints.

Source:
Allistra Corporation's recipe archive at http://www.homecanning.com/

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