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 ārelishā with Shepherdās Pie, Grilled Cheese sandwiches and on barbecued burgers and hotdogs among other non-vegan foods. I still make those dishes but now mine are āveganizedā and this is a condiment I donāt have to give up. This recipe is very similar to the one I used to use and provides the same results. If you donāt have the storage space for all the sauce and can be frugal using it, this recipe can be cut in half
Ingredients
8 cups / (3lb /1.5kg) chopped peeled tomatoes
3 cups / 750 ml Ā chopped peeled pears
3 cups / 750 ml Ā chopped sweet red peppers
2-1/2 cups / 625ml Ā Ā chopped peeled peaches
2-1/2 cups / 625ml Ā Ā chopped peeled apples
2-1/2 cups / 625ml Ā Ā chopped onions
2 cups Ā Ā golden raisins (optional)
2-1/4 cups / 550ml Ā Ā packed organic brown sugar
2-1/4 cups / 550ml Ā Ā apple cider vinegar
4 tsp / 20 ml Ā salt
1/2 tsp / 2 ml Ā cinnamon
2 tbsp / 25 ml Ā Ā 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 Hollingshead
Susan is our resident vegan. She’s been a vegetarian for 20 years, and a vegan forĀ 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!