Green Tomato Chutney 2 (from jp)

Green Tomato Chutney (from jp)

Here's a green tomato chutney recipe from Preserving by Oded Schwartz. He doesn't follow the latest food safety guidelines, so process or refrigerate if you're nervous.  This book has quite the variety of weird and wonderful preserves of all kinds.  I'm also including its pickled green tomato recipe.

This sweet and sour version of a classic recipe is well worth trying. Green tomatoes are notoriously difficult to peel, so if, like me, you do not mind tomato skin in your chutney, there is no need to peel them.

Makes about 3 pints, shelf life 1 yr if heat processed.  Serve as an accompaniment to mature cheese or add to sandwiches.

1-1/2 lb. green tomatoes
1 lb. cooking apples
1/2 lb. onions, coarsely chopped
1 tbsp. salt
3/4 cup raisins (the recipe does not specify what kind of raisins)
2 cups light brown or white sugar
1 cup cider vinegar
grated rind and juice of 2 large lemons
2 tbsp black or yellow mustard seed
2-3 fresh red chilis, seeded and chopped (optional)

For the Spice Bag:

1 tbsp coriander seed
2 tsp black peppercorns
2 tsp allspice berries
1 tsp cloves
2 cinnamon sticks, crushed

Blanch the tomatoes to remove the skin then coarsely chop.  Peel, core, and chop the apples.  Add the peel and cores to the spice bag.

Put the tomatoes, apples, onions, and salt in a noncorrosive saucepan. Bring slowly to a boil, then reduce the heat and simmer for 20 minutes.

Add the raisins, sugar, vinegar, lemon rind and juice, and spice bag. Return to a boil, then simmer for 30 minutes or until thick.  Add the mustard seed and chilies, if using, mix well, and remove from the heat.

Ladle into hot, sterilized jars, then seal.  The chutney will be ready to eat in 1 month.



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