Garden Chutney


  • 2 lemons
  • 5 1-lb. cans tomatoes, chopped, undrained
  • 4 medium onions, chopped
  • 2 cups sugar
  • 2 cups golden raisins
  • Ad
  • 1/2 cup currants
  • 2 Tbsp. mustard seed
  • 2 tsp. salt
  • 1/2 Tbsp. dried hot red pepper flakes
  • 1 tsp. ground allspice
  • 1 tsp. ground cinnamon
  • 2 cups cider vinegar


Halve and seed lemons; place in a food processor and grind. In a large heavy kettle combine all ingredients. Bring mixture to a boil. Reduce heat and simmer for about 1 hour, stirring frequently, until chutney thickens. Pour into sterilized jars and seal jars while chutney is hot. Serve with grilled meats. Makes 10 cups.

(In winter months, try serving this with meat from your George Foreman grill or other inside grill. It's just as good as in summer!)

By Robin from Washington, IA


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