lucy's tomato and peach chutney

15 tomatoes, peeled and chopped
5 fresh peaches - peeled, pitted and chopped
5 red apples - peeled, cored and diced
4 medium onions, diced
4 stalks celery, diced
1 1/2 cups distilled white vinegar
1 tablespoon salt
1 cup pickling spice, wrapped in cheesecloth

Combine the tomatoes, peaches, apples, onions, celery, vinegar, salt and pickling spice in a large stockpot. Bring to a boil, then reduce heat to low, and simmer for about 2 hours, or until thickened. Transfer to sterile jars and store in the refrigerator, or freeze in plastic containers.

10/14/2019

recipepes.com lucy's tomato and peach chutney, recipe PT15M PT1H 5 455 calories

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lucy's tomato and peach chutney

Ingredients

Directions