| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Vegetables, Grains | Canning, Condiments, Fruits, Harned 1994, Vegetables | 1 | Batch | |
INGREDIENTS
| 5 | c | Green tomatoes |
| coarsely chopped | ||
| 3 | c | Green-skinned apples* |
| 1 | Red bell pepper | |
| seeded coarsely chopped | ||
| 1/2 | c | Raisins |
| 2 | T | Fresh ginger, chopped |
| 2 | Garlic cloves | |
| finely chopped | ||
| 1/2 | t | Mustard seed |
| 1/2 | t | Ground cumin |
| 1 | t | Ground coriander |
| 1/8 | t | Nutmeg |
| 1/8 | t | Cayenne pepper |
| 2 | t | Salt |
| 1 | c | Brown sugar, firmly packed |
| 1 | c | Mild white or rice vinegar |
INSTRUCTIONS
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/greentom.zip
A Message from our Provider:
“With Jesus, you can do it”