Lucys Tomato And Peach Chutney Recipes

LUCY'S TOMATO AND PEACH CHUTNEY

Steps:

• 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.

LUCY'S TOMATO AND PEACH CHUTNEY

Steps:

• 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.n

BLT W/ TOMATO PEACH CHUTNEY

Steps:

• Chutney - n a large skillet over medium-high heat, cook the onion and garlic with 1/3 cup water for 5 minutes until softened. Add the tomatoes. Cook 5 to 7 minutes more until the skins break and they start to pop. Using a potato masher or the back of a wooden spoon, gently smash the tomatoes, releasing their juice. Add peaches, remaining 1/3 cup water, vinegar, brown sugar, salt, and crushed red pepper. Bring just to boiling, stirring to dissolve sugar; reduce heat. Simmer, uncovered, 10 to 15 minutes or until mixture thickens slightly, stirring occasionally.
• Sandwich - Lightly brush one side of each slice of toast with melted butter. Place four slices, buttered sides down, on a cutting board. Spread each with 1/4 cup Tomato Peach Chutney. Layer on bacon, mozzarella, and lettuce. Top with remaining bread slices, buttered sides up.
• 2. Heat a grill pan over medium heat. Place sandwiches on heated pan. Cook 2 to 3 minutes on each side or until golden, turning once.

TOMATO PEACH CHUTNEY

Steps:

• Combine all the ingredients into a large saucepan.
• Stirring frequently, cook over medium heat for approximately 1 hour or until mixture has thickened.
• Ladle the chutney into hot jars leaving 1/4 inch headspace and adjust caps. Process for 20 minutes in a boiling water bath.