| 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 |
lg |
Red bell pepper |
|
|
;seeded, coarsely chopped |
| 1/2 |
c |
Raisins |
| 2 |
tb |
Fresh ginger, chopped |
| 2 |
|
Garlic cloves |
|
|
;finely chopped |
| 1/2 |
ts |
Mustard seed |
| 1/2 |
ts |
Ground cumin |
| 1 |
ts |
Ground coriander |
| 1/8 |
ts |
Nutmeg |
| 1/8 |
ts |
Cayenne pepper |
| 2 |
ts |
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
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