Title: Green Tomato Chutney
Categories: Canning Herb Relish Vegetable
Yield: 1 Batch

2	lb	Green tomatoes, 1/2" dice
		(5 3/4 to 6 cups)
1/2	lb	Tart green apples (abt. 2 c)
		;peeled, cored and diced
1/2	c	Golden raisins, packed
1	c	Dark brown sugar, packed
1	tb	Crystallized ginger, grated
6		Red chili peppers, dried*
		;1" long each (then broken) or-
1	ts	Dried crushed red pepper
1 1/2	ts	Garlic, minced
		;(abt. 3 md. cloves)
1/2	lb	Shallots, peeled or-
		Peeled pickling onions
		;(less than 1" in diameter)
		;halved if large (1 1/2 c) or-
3	md	Onions, 1/2" dice
1 1/4	c	Cider vinegar

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.

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