| 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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