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Title: Green Tomato Chutney with Ginger and Red Pepper
Categories: Pickle Condiment
Yield: 1 Servings

10cGreen tomatoes,
  Coarsely diced ( or use a
  Combination of peaches,
  Plums, apples, and pears)
1mdRed pepper, diced
1 1/2cCurrants, raisins or
  Chopped dates
1/2cFresh ginger root, peeled
  And thinly slivered
  Grated rind of one lemon
4cSugar
3cWhite vinegar
1/2tsSalt
1tsWhole cloves
3xSticks cinnamon (about 2 in
  Each) tied in a cheesecloth
1tsFreshly grated nutmeg
1tbCurry powder
1tsRed 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

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