Title: Green Tomato Chutney #2
Categories: Canning Relish
Yield: 1 Servings

16	c	Green tomatoes; peel/sliced
1/2	c	Pickling salt
3		Onions; chopped
16	c	Apples; chopped
3		Green peppers; chopped
4	c	Vinegar
3	tb	Pickling spice
6	c	Brown sugar
1	ts	Chili powder

In large glass, stainless steel or enamel bowl, layer tomatoes and pickling salt; add enough cold water to cover, refrigerate overnight.

Next day, drain and rinse tomatoes well. In large stainless steel or enamel saucepan, combine tomatoes with onions, apples, peppers and vinegar; bring to a boil; boil 30 minutes.

Tie pickling spice in large square of cheesecloth, creating spice bag; add to mixture in pan. Stir in sugar and chili powder; simmer over medium heat about 2 hours or until thickened. Stir frequently to prevent scorching.

Fill boiling water canner with water. Place 7 clean 500 mL jars in canner over high heat. Prepare lids according to manufacturer's instructions.

Discard spice bag. Ladle chutney into hot jar to within 1/2-inch of top rim (headspace). Remove air bubbles by sliding rubber spatula between glass and food, readjust headspace to 1/2 inch. Wipe jar rim, removing any stickiness. Center lid on jar; apply screw band just until fingertip tight. Place in canner. Repeat for remaining jars. Cover canner, return water to a boil, process 10 minutes. Remove jars. Cool 24 hours. Check jar seals (sealed lids curve downward). Remove screw bands, store separately. Wipe jars, label and store in a cool, dark place. Serve this sweet chutney with hot spicy entrees and appetizers. Makes 7-500 mL jars.

Source: The Toronto Star, October 11, 1995

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