Recipe Archives->Preserving->Green Tomato Chutney 05

 
Green Tomato Chutney
 
2 lb green tomatoes
1/2 lb tart green apples
6 dried chili peppers (each 1" long)
1/2 lb peeled shallots or small onions
1/2 cup packed golden raisins
1 cup packed dark brown sugar
1 Tbsp grated crystallized ginger
1 1/2 tsp minced garlic (about 3 cloves)
1 1/4 cup cider vinegar
 
Cut the tomatoes into 1/2 inch cubes, to measure about 6 cups.
Peel, core, and slice the apples, to measure about 2 cups. If you
are using dried whole chiles, break them up and remove some seeds,
if you want a milder chutney. For easy peeling of the shallots or
onions, first cover them with boiling water, stir, drain, and
immerse in cold water to prevent their cooking. Drain again, and
peel. Place all the ingredients in a wide 4-quart saucepan, bring
to a boil quickly, and boil about 30 minutes, or until the chutney
is as thick as jam. Stir occasionally to prevent sticking. Ladle
into hot, sterilized jars, seal, cool, label, and store.  Makes 3
pints (Note: Shallots are preferred, but if you use onions, substitute
either raw pearl onions or frozen small boiling onions)

Printable version: green-tomato-chutney05.txt.