Green Tomato Chutney

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Title: GREEN TOMATO CHUTNEY
Categories: Can/cure, Relishes
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
1 1/2 ts Garlic; minced (abt 3 cloves
1/2 lb Shallots; peeled OR peeled
-small pickling onions,
-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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