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| Green Tomato Chutney Recipe |
Category: Vegetables
Rating:
N/A
Servings: About
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Ingredients
2 lb green tomatoes, 1/2 dice
1 (5 3/4 to 6 cups)
1/2 lb tart green apples (abt. 2 c)
1 ; peeled, cored and diced
1/2 cup golden raisins, packed
1 cup dark brown sugar, packed
1 tablespoon crystallized ginger, grated
6 red chili peppers, dried*
1 ; 1 long each (then broken)
1 teaspoon dried crushed red pepper
1 1/2 teaspoon garlic, minced
1 ; (abt. 3 md. cloves)
1/2 lb shallots, peeled or-
1 peeled pickling onions
1 ; (less than 1 in diameter)
1 ; halved if large (1 1/2 c)
3 medium onions, 1/2 dice
1 1/4 cup cider vinegar
Cooking 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 6 1/2 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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/greentom.zip
vegetables,canning,relishes,harned1994,herb/spice
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