A California heirloom given to us by good friend Lida Schneider, this has uncommon depth. It is our favorite chutney, superb with any meat, poultry, fish, or winter squash, sweet potatoes, and potatoes. Please read About Canning Condiments.
Combine in a 20-quart nonreactive pot:
8 quarts chopped peeled ripe tomatoes
1 quart chopped onions
1 quart chopped peeled tart, juicy green apples
1 pound seeded Muscat raisins or large dark seedless raisins
1 pound golden raisins
1 1/2 pounds dark brown sugar
1 1/2 pounds light brown sugar
1 1/2 quarts cider vinegar
1/4 cup yellow mustard seeds
2 tablespoons ground cloves
1 tablespoon ground allspice
1 1/2 teaspoons ground red pepper
3 tablespoons salt, or to taste
Stir together well. Bring to a simmer, stirring often, over low heat; then simmer, partially covered, until very thick and dark, 3 to 5 hours. Stir oftenΓÇöespeically toward the endΓÇöto prevent scorching. Can while hot; or let cool, then cover and refrigerate for up to 1 month.
