Title: Green Tomato Chutney
Categories: Canning, Harned 1994, Herb/spice, Relishes, Vegetables
Yield: 1 Batch

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

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