Green Tomato And Apple Chutney
canning, condiment, fruits, indian, vegetables
5 cup green tomatoes
1 ; coarsely chopped
3 cup green-skinned apples*
1 large red bell pepper
1 ; seeded, coarsely chopped
1/2 cup raisins
2 tablespoon fresh ginger, chopped
2 garlic cloves
1 ; finely chopped
1/2 teaspoon mustard seed
1/2 teaspoon ground cumin
1 teaspoon ground coriander
1/8 teaspoon nutmeg
1/8 teaspoon cayenne pepper
2 teaspoon salt
1 cup brown sugar, firmly packed
1 cup mild white or rice vinegar
*Apples should be peeled, cored and coarsely chopped.
In a large 4 or 5-quart saucepan, combine all ingredients. Bring to a boil and then simmer, stirring occasionally, for about 45 minutes or until thickened. Cool, then store in glass jars in the refrigerator. Let chutney mellow for a few days before serving.
Yield: About 5 cups.
The author says that this chutney keeps well and goes well with cold meats, cheese or chicken.
From 1991 "Shepherd's Garden Seeds Catalog," pg. 61. Posted by Cathy Harned.
Yield: 1 batch