Green Tomato Chutney with Ginger and Red Pepper

Title:
Green Tomato Chutney with Ginger and Red Pepper

Yield:
1 Servings

Categories:
Preserves




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)






 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"


 
on Oct 1, 1995