Tomato, Apple, and Ginger Chutney

(Makes 3 generous cups)

• 2 pounds ripe tomatoes on the vine, chopped
• 2 large tart apples, peeled and chopped
• 1 small red onion, peeled and chopped
• 1 cup white vinegar
• 1/2 to 3/4 cup brown sugar
• 1/2 cup raisins
• 1 tablespoon grated fresh gingerroot
• 1 teaspoon cayenne pepper, optional
• 1/2 teaspoon crushed peppercorn
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon

• 1. Combine all the ingredients in a deep pan and mix well.
• 2. Bring the mixture to a boil over medium-high heat and stir occasionally to ensure the sugar is dissolved.
• 3. Reduce to medium-low heat and simmer for 60 to 90 minutes or until the apples are very, very soft (almost mushy) and the mixture has thickened and become syrupy.
• 4. Pour into sterilized jars and refrigerate. The chutney will keep for up to 1 month in the refrigerator.

Nutrients per serving:
Calories: 40
Fat: 0g
Cholesterol: 0mg
Carbohydrate: 10g
Sodium: 54mg
Protein: 1g
Total dietary fiber: 1g

September & October 2008

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