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Name: Light Autumn Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 8
Cuisine: American
Ingredients: 1 ts Ground cumin; 4 1/2 c Granulated sugar; 1 Box CERTO LIGHT Fruit Pectin; 1 tb Curry powder; 1 c Ripe Tomatoes; Finely; 1 tb Lemon Rind; Grated; 3 garlic finely chopped; 1 tb Ginger Root; Grated; 3 c Tart Apples; finely chopped; 1/4 c Lemon juice; 1/2 c Onion finely chopped; 3 1/2 c Plums; finely chopped

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INGREDIENTS

1 ts Ground cumin
4 1/2 c Granulated sugar
1 Box CERTO LIGHT Fruit Pectin
1 tb Curry powder
1 c Ripe Tomatoes; Finely
1 tb Lemon Rind; Grated
3 garlic ; finely chopped
1 tb Ginger Root; Grated
3 c Tart Apples; finely chopped
1/4 c Lemon juice
1/2 c Onion ; finely chopped
3 1/2 c Plums; finely chopped

Servings

INSTRUCTIONS

MEASURE prepared fruit, lemon juice and spices into a large saucepan. MEASURE sugar and set aside. COMBINE fruit pectin crystals with 1/4 cup of measured sugar. STIR pectin mixture into fruit mixture. PLACE saucepan over high heat and stir until mixture comes to a full boil. STIR in remaining sugar. Continue to cook and stir over high heat until mixture comes to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. STIR and skim foam for 5 minutes to prevent floating fruit POUR quickly into warm, sterilized jars filling up to 1/4 inch from rim. SEAL while hot with sterilized 2-piece lids with new centres. Makes 8 cups Prep. time: 30 minutes Cooking Time: 20 minutes TIP: A food processor can be used to finely chop ingredients for this chutney. Do not puree. Recipe by: Certo Newsletter Vol 3;Issue 3/Carole Walberg Posted to recipelu-digest Volume 01 Number 194 by Bob & Carole Walberg on Nov 04, 1997

NOTES

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Light Autumn Chutney

1 ts Ground cumin
4 1/2 c Granulated sugar
1 Box CERTO LIGHT Fruit Pectin
1 tb Curry powder
1 c Ripe Tomatoes; Finely
1 tb Lemon Rind; Grated
3 garlic finely chopped
1 tb Ginger Root; Grated
3 c Tart Apples; finely chopped
1/4 c Lemon juice
1/2 c Onion finely chopped
3 1/2 c Plums; finely chopped

MEASURE prepared fruit, lemon juice and spices into a large saucepan.  MEASURE sugar and set aside. COMBINE fruit pectin crystals with 1/4 cup of  measured sugar. STIR pectin mixture into fruit mixture. PLACE saucepan over  high heat and stir until mixture comes to a full boil. STIR in remaining  sugar. Continue to cook and stir over high heat until mixture comes to a  full rolling boil. Boil hard 1 minute, stirring constantly. Remove from  heat. STIR and skim foam for 5 minutes to prevent floating fruit POUR  quickly into warm, sterilized jars filling up to 1/4 inch from rim. SEAL  while hot with sterilized 2-piece lids with new centres. Makes 8 cups Prep.  time: 30 minutes Cooking Time: 20 minutes    TIP: A food processor can be used to finely chop ingredients for this  chutney. Do not puree.    Recipe by: Certo Newsletter Vol 3;Issue 3/Carole Walberg    Posted to recipelu-digest Volume 01 Number 194 by Bob & Carole Walberg  <walbergr@mb.sympatico.ca> on Nov 04, 1997

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Nutrition

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Serving Size: 1 Serving (104g)
Recipe Makes: 8 Servings

Calories: 336
Calories from Fat: 1 (0%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 1.4mg		0 %
Potassium 41mg		1 %
Total Carbohydrate 86.6g		25 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 86.4g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 336

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