This time of year finds us with an abundance of fresh fruits and vegetables and what better way to use them than in a batch of homemade fruit chili sauce. For years, I used to make a huge batch of this every summer and it was all gone long before pickling time rolled around again, having used it to accompany so many dishes. It is great as a “relish” with Shepherd’s Pie, Grilled Cheese sandwiches and on barbecued burgers and hotdogs among other non-vegan foods. I still make those dishes but now mine are “veganized” and this is a condiment I don’t have to give up. This recipe is very similar to the one I used to use and provides the same results. If you don’t have the storage space for all the sauce and can be frugal using it, this recipe can be cut in half
8 cups / (3lb /1.5kg) chopped peeled tomatoes
3 cups / 750 ml chopped peeled pears
3 cups / 750 ml chopped sweet red peppers
2-1/2 cups / 625ml chopped peeled peaches
2-1/2 cups / 625ml chopped peeled apples
2-1/2 cups / 625ml chopped onions
2 cups golden raisins (optional)
2-1/4 cups / 550ml packed organic brown sugar
2-1/4 cups / 550ml apple cider vinegar
4 tsp / 20 ml salt
1/2 tsp / 2 ml cinnamon
2 tbsp / 25 ml pickling spice
In large heavy pot, stir together chopped tomatoes, pears, red peppers, peaches, apples, onions, raisins, brown sugar, vinegar, salt and cinnamon. Tie pickling spice in double thickness cheesecloth bag; add to pan. Bring to boil, stirring often. Reduce heat to medium low; simmer gently, stirring frequently, for 1 1/2 to 2 hours or until very thick. Discard spice bag. Remove from heat. Pour into five sterilized 500 ml canning jars, leaving 1/2-inch headspace. Seal with prepared discs and bands. Process in boiling water bath for 20 minutes. Let cool.
Susan is our resident vegan. She’s been a vegetarian for 20 years, and a vegan for 3. She has researched both lifestyles extensively and is constantly exploring new recipes, add her own twist. She is a long time SPUD customer, and now our very own resident vegan blogger!