Title: Green Tomato Chutney with Ginger and Red Pepper
Categories: Pickle Condiment
Yield: 1 Servings
| 10 | c | Green tomatoes, |
| | | Coarsely diced ( or use a |
| | | Combination of peaches, |
| | | Plums, apples, and pears) |
| 1 | md | Red pepper, diced |
| 1 1/2 | c | Currants, raisins or |
| | | Chopped dates |
| 1/2 | c | Fresh ginger root, peeled |
| | | And thinly slivered |
| | | Grated rind of one lemon |
| 4 | c | Sugar |
| 3 | c | White vinegar |
| 1/2 | ts | Salt |
| 1 | ts | Whole cloves |
| 3 | x | Sticks cinnamon (about 2 in |
| | | Each) tied in a cheesecloth |
| 1 | ts | Freshly grated nutmeg |
| 1 | tb | Curry powder |
| 1 | ts | Red pepper flakes (to taste) |
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 1/4 inch from the sealing edge. Seal with
metal lid and sealing band. Process in a boiling water bath 10 minutes for
pints and 1/2 pints. MAKES ABOUT 2 TO 3 PINTS. From: "Johanne Alton Alton"
Date: 01 Oct 95 Meal-Master Format Recipes (Mailing List) Ä