Green Tomato Chutney I (from jp)

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Green Tomato Chutney I (from jp)

(from the Moosewood Cookbook, p.73)

The mysterious Indian relish, demystified.  It's only slightly more complicated to make than applesauce.  And you can vary its sweetness, non-sweetness or relative spiciness according to your own taste. Preparation time should include an hour to simmer and several hours (or even days) to ripen.  Chutney will keep, if packaged in a sterile, sealed jar (or refrigerated).  Makes in the neighborhood of a quart.

2 lbs. green tomatoes
2 Tbs. freshly-chopped ginger
2 cloves minced garlic
1/2 tsp mustard seeds
1 tsp ground cumin
1 tsp ground coriander
2 tsp salt
1 cup honey
1 cup cider vinegar
cayenne to taste

Chop the tomatoes. Combine everything.  Bring to a boil, then simmer 1 hour, stirring now and then.

Cool before packing.

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