Tomato and Peach Chutney

INGREDIENTS

• 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

• 355 ml distilled white vinegar

• 20 g salt

• 50 g pickling spice, wrapped in cheesecloth

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DIRECTIONS

1. 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.

64 Servings