Green tomato chutney (lesem)
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 chiles.
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.