Green tomato chutney

1 batch

Ingredients

Quantity Ingredient
2 pounds Green tomatoes, 1/2\" dice
(5 3/4 to 6 cups)
½ pounds Tart green apples (abt. 2 c)
;peeled, cored and diced
½ cup Golden raisins, packed
1 cup Dark brown sugar, packed
1 tablespoon Crystallized ginger, grated
6 Red chili peppers, dried*
;1\" long each (then broken) or-
1 teaspoon Dried crushed red pepper
1½ teaspoon Garlic, minced
;(abt. 3 md. cloves)
½ pounds Shallots, peeled or-
Peeled pickling onions
;(less than 1\" in diameter)
;halved if large (1 1/2 c) or-
3 mediums Onions, 1/2\" dice
1¼ cup Cider vinegar

Directions

Put all ingredients in wide 4-quart saucepan, bring to boil quickly, adjust heat, and boil about 30 minutes, or until as thick as jam. Stir occasionally, to prevent sticking. Spoon into hot, sterilized half-pint jars; seal. Let stand at least a month.

*If you want a less spicy product, remove some of the seeds in the dried chilis.

Yield: About 6½ cups.

Recipe from "The Pleasures of Pickling and Preserving," by Jeanne Lesem. New York: Random House, Inc., 1982. Pp. 140-141. ISBN 0-394-75311-4. Author adapted from an English recipe by Vincent and Georgiana Banks. Posted by Cathy Harned.

From: Cathy Harned Date: 09-26-94

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