Name: Green Tomato Chutney
Ingredients: 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 red pepper; 1 1/2 ts Garlic, minced; ;(abt. 3 md. cloves); 1/2 lb Shallots, peeled or-; Peeled pickling onions; ;(less than 1" in diameter); ;halved if large (1 1/2 c) or-; 3 md Onions, 1/2" dice; 1 1/4 c Cider vinegar

Now that is the will of God which Christ both did and taught. Humility in conversation; steadfastness in faith; modesty in words; justice in deeds; mercifulness in works; discipline in morals; to be unable to do a wrong, and to be able to bear a wrong when done; to keep peace with the brethren; to love God with all one’s heart; to love Him in that He is a Father; to fear Him in that He is God...this is to fulfill the will of the Father.

Cyprian

CATEGORY	CUISINE	TAG	YIELD
Vegetables	English	Canning, Harned 1994, Herb/spice, Relishes, Vegetables	1	Batch

INGREDIENTS

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 red pepper
1 1/2	ts	Garlic, minced
		;(abt. 3 md. cloves)
1/2	lb	Shallots, peeled or-
		Peeled pickling onions
		;(less than 1" in diameter)
		;halved if large (1 1/2 c) or-
3	md	Onions, 1/2" dice
1 1/4	c	Cider vinegar

INSTRUCTIONS

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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/greentom.zip

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