Chutney

1. 1

   Peel and cut fruit; add 1-quart vinegar.

2. 2

   Boil for 20 minutes. Combine sugar and second quart of vinegar; boil until it is a thick syrup.

3. 3

   Pour off most of the liquid from the fruit and add to the syrup.

4. 4

   Boil this until it is thick.

5. 5

   Combine this thick syrup with the rest of the ingredients and fruit, except the ginger; cook 30 minutes.

6. 6

   Add chopped ginger and its syrup and cook 10 minutes longer.

7. 7

   Bottle the chutney.

8. 8

   Flavor improved if placed in sun for several days.

9. 9

   Yields 4 to 5 pints.

* Per serving · 4 servings · Values may vary.

No additional tips available.