I Think I CAN.

I think we can do something with all this??

But what exactly does one do with a kazillion cucumbers, 

tons of tomatoes, plenty of peppers, and an abundance of apples. 

Chop it all up, put it in a pot.......

and out comes chutney!

Tomato Apple Chutney

This recipe was adapted from the Ball Blue Book of Preserving. Here it is:

2 1/2 quarts chopped, peeled, cored homegrown tomatoes (about 12 large)
1 quart chopped, peeled, cored homegrown apples (about 5 medium-i grow fuji and granny smith so that's what I used in this recipe)
3 cups organic brown sugar
2 cups chopped homegrown cucumbers
1 1/2 cups chopped onions
1 1/2 cups chopped homegrown sweet red peppers
1 cup organic raisins
1 hot homegrown jalapeno pepper, chopped
1 clove organic garlic, minced
1 tablespoon ginger (I used a bit of fresh and a bit of candied ginger)
1 teaspoon salt
1 teaspoon cinnamon
3 cups Braggs apple cider vinegar 

Combine all ingredients in a large saucepot. Simmer until thick. Stir frequently to prevent sticking. Ladle hot chutney into hot jars, leaving 1/2-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling water bath.

This mixture is very strong smelling and tasting and I've read that it is best if left on the shelf for at least 3 months (six might be better) for flavors to develop. 

Chutney can be used for many different recipes. Pair it with a yummy pork tenderloin. Pour it over cream cheese and serve with crackers. Serve with turkey the way you use cranberry sauce. Mix it with rice. Stir it into sour cream to make a dip. Use it like a relish on a sandwich or turkey burger. Mix in a meatloaf. There's so many wonderful uses for Chutney if they flavor settles (like it's supposed to) and it tastes good I'll definitely do it again.