Guest guest Posted February 3, 2010 Report Share Posted February 3, 2010 Artichoke Chutney 2 pounds artichokes 1 cup salt 1 gallon water 6 to 8 sweet peppers red or green 1 pound sugar 1 quart lemon juice 1 tablespoon asofoetida 2 tablespoon mustard seed 1 tablespoon turmeric 1/2 teaspoon salt Soak the artichokes. Select fresh, tender artichokes. Wash well and trim, if necessary. Dissolve 1 cup salt in water in a large pan. Add artichokes and let it stand overnight. Drain well. Remove stems and seeds from peppers. Grind peppers and artichokes, using coarse blade. Set aside. In a large preserving kettle, combine lemon juice, sugar, and spices and heat to boiling. Add ground vegetables and heat to boiling. Ladle boiling mixture into hot jars to within 1/4 inch of the tops. Run a slim, non metal tool down along the insides of jars to release any air bubbles. Add additional relish, if necessary, to within 1/4 inch of the tops of the jars. Wipe tops and thread of jars with damp clean cloth. Put on lids and screw bands as manufacturer directs. Process in boiling water bath for 10 minutes. Follow the basic steps for boiling water bath canning Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.