Bacon Chutney with Apples, Blueberries, and Tomatoes

Bacon Chutney with  Apples, Blueberries and Tomatoes

 

20 vine ripe tomatoes, chopped (the tomatoes are larger than cherry tomatoes, rounder than Romas, and a bit larger than golf balls; I didn't remove the skins).

12 slices applewood smoked bacon, cooked and crumbled

3/4 cup mixture of chopped Videlia onion, green onions, and celery

3/4 cup apple jelly

5 Tablespoons bacon drippings

1 cup chopped apples

3/4 cup apple cider vinegar

2 Tablespoons balsamic vinegar

1/8 teaspoon minced garlic

1/8 teaspoon red pepper flakes

5 Tablespoons condensed tomato soup

1/4 teaspoon fresh lemon juice

1/4 teaspoon chili powder

1 pinch ground cloves

1 pinch ground cinnamon

Tabasco, to taste

salt and pepper, to taste

1 Tablespoon homemade Worcestershire Sauce

1/2 cup Sunsweet dried blueberries (or fresh)

 

Prepare bacon. Chop apple and vegetables. Into a heavy saucepan, pour 5 tablespoons

bacon drippings and add chopped vegetables. Sautee until tender. Add rest of ingredients. Over a

low flame (preferably simmer--with a flame tamer), reduce liquid. This will take 40 minutes to

1 hour. Stir now and then to make sure the chutney doesn't stick. Cool. Transfer chutney

into a sterilized jar and seal.

 

Yield: 16 oz
 
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