Donna Mc Laughlin (Inspired by New Jersey; lives in Lansdale, Pennsylvania)
Serves 6–8
This recipe was originally created by my neighbor Hazel Miller. It is a fabulous example of how to use the bountiful tomato crops available when summering on the Jersey shore. Store this chutney in your refrigerator so that, when guests drop by your beach house, you have an instant homemade appetizer. Serve on baguettes with a dollop of goat cheese.
3 pounds tomato concasse (see Chef’s Tips on tomato concasse, this page)
½ pound onions, chopped
½ pound apples, peeled and chopped
1 pint vinegar
¼–½ pound sugar
1 ounce pickling spice, tied in cheese cloth with butcher’s twine
2 teaspoons salt
Place all the ingredients in a saucepan, and simmer until the majority of the liquid is reduced and the chutney is thick and tender. Remove the spice bundle. Serve warm or cool. Store in an airtight container in the refrigerator for no more than 5 days.