Green tomato and apple chutney
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | Green tomatoes |
| ;coarsely chopped | ||
| 3 | cups | Green-skinned apples* |
| 1 | large | Red bell pepper |
| ;seeded, coarsely chopped | ||
| ½ | cup | Raisins |
| 2 | tablespoons | Fresh ginger, chopped |
| 2 | Garlic cloves | |
| ;finely chopped | ||
| ½ | teaspoon | Mustard seed |
| ½ | teaspoon | Ground cumin |
| 1 | teaspoon | Ground coriander |
| ⅛ | teaspoon | Nutmeg |
| ⅛ | teaspoon | Cayenne pepper |
| 2 | teaspoons | Salt |
| 1 | cup | Brown sugar, firmly packed |
| 1 | cup | Mild white or rice vinegar |
Directions
*Apples should be peeled, cored and coarsely chopped.
In a large 4 or 5-quart saucepan, combine all ingredients. Bring to a boil and then simmer, stirring occasionally, for about 45 minutes or until thickened. Cool, then store in glass jars in the refrigerator. Let chutney mellow for a few days before serving.
Yield: About 5 cups.
The author says that this chutney keeps well and goes well with cold meats, cheese or chicken.
From 1991"Shepherd's Garden Seeds Catalog," pg. 61. Posted by Cathy Harned.
From: Cathy Harned Date: 09-26-94