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