| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dutch | Preserves | 1 | Servings |
INGREDIENTS
| 10 | c | Green tomatoes, |
| Coarsely diced ( or use a | ||
| Combination of peaches, | ||
| Plums, apples, and pears) | ||
| 1 | md | Red pepper, diced |
| 1 1/2 | c | Currants, raisins or |
| Chopped dates | ||
| 1/2 | c | Fresh ginger root, peeled |
| And thinly slivered | ||
| Grated rind of one lemon | ||
| 4 | c | Sugar |
| 3 | c | White vinegar |
| 1/2 | ts | Salt |
| 1 | ts | Whole cloves |
| 3 | x | Sticks cinnamon (about 2 in |
| Each) tied in a cheesecloth | ||
| 1 | ts | Freshly grated nutmeg |
| 1 | tb | Curry powder |
| 1 | ts | Red pepper flakes (to taste) |
INSTRUCTIONS
Combine all ingredients in a large heavy preserving kettle or Dutch oven. ( Avoid using pure, thin stainless steel. The chutney burns quite easily because of its high sugar content.) Bring to a boil slowly, stirring to help dissolve the sugar. Reduce heat. Simmer, uncovered, stirring often until chutney is dark and syrupy, about 2 hours. Remove spice bag. Pour into clean hot preserving jars to 1/4 inch from the sealing edge. Seal with metal lid and sealing band. Process in a boiling water bath 10 minutes for pints and 1/2 pints. MAKES ABOUT 2 TO 3 PINTS. Posted to MM-Recipes Digest V4 #258 by "Johanne Alton Alton" <jpmacnab@sprint.ca> on Oct 1, 1995
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