Green tomato chutney with ginger and red pepper

1 Servings

Ingredients

Quantity Ingredient
10 cups Green tomatoes,
Coarsely diced ( or use a
Combination of peaches,
Plums, apples, and pears)
1 medium Red pepper, diced
1½ cup Currants, raisins or
Chopped dates
½ cup Fresh ginger root, peeled
And thinly slivered
Grated rind of one lemon
4 cups Sugar
3 cups White vinegar
½ teaspoon Salt
1 teaspoon Whole cloves
3 xes Sticks cinnamon (about 2 in
Each) tied in a cheesecloth
1 teaspoon Freshly grated nutmeg
1 tablespoon Curry powder
1 teaspoon Red pepper flakes (to taste)

Directions

Combine all ingredients in a large heavy preserving kettle or Dutch oven. ( Avoid using pure, thin stainless steel. The chutney burns quite easily because of its high sugar content.) Bring to a boil slowly, stirring to help dissolve the sugar. Reduce heat. Simmer, uncovered, stirring often until chutney is dark and syrupy, about 2 hours. Remove spice bag. Pour into clean hot preserving jars to ¼ inch from the sealing edge. Seal with metal lid and sealing band. Process in a boiling water bath 10 minutes for pints and ½ pints. MAKES ABOUT 2 TO 3 PINTS.

Posted to MM-Recipes Digest V4 #258 by "Johanne Alton Alton" <jpmacnab@...> on Oct 1, 1995

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