Green Tomato and Apple Chutney
INGREDIENTS:
5 c Green tomatoes
;coarsely chopped
3 c Green-skinned apples*
1 lg Red bell pepper
;seeded, coarsely chopped
1/2 c Raisins
2 tb Fresh ginger, chopped
2 Garlic cloves
;finely chopped
1/2 ts Mustard seed
1/2 ts Ground cumin
1 ts Ground coriander
1/8 ts Nutmeg
1/8 ts Cayenne pepper
2 ts Salt
1 c Brown sugar, firmly packed
1 c Mild white or rice vinegar
5 c Green tomatoes
;coarsely chopped
3 c Green-skinned apples*
1 lg Red bell pepper
;seeded, coarsely chopped
1/2 c Raisins
2 tb Fresh ginger, chopped
2 Garlic cloves
;finely chopped
1/2 ts Mustard seed
1/2 ts Ground cumin
1 ts Ground coriander
1/8 ts Nutmeg
1/8 ts Cayenne pepper
2 ts Salt
1 c Brown sugar, firmly packed
1 c Mild white or rice vinegar
*Apples should be peeled, cored and coarsely chopped.
In a large 4 or 5-quart saucepan, combine all ingredients. Bring to a boil and then simmer, stirring occasionally, for about 45 minutes or until thickened. Cool, then store in glass jars in the refrigerator. Let chutney mellow for a few days before serving.
Yield: About 5 cups.
The author says that this chutney keeps well and goes well with cold meats, cheese or chicken.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/greentom.zip
In a large 4 or 5-quart saucepan, combine all ingredients. Bring to a boil and then simmer, stirring occasionally, for about 45 minutes or until thickened. Cool, then store in glass jars in the refrigerator. Let chutney mellow for a few days before serving.
Yield: About 5 cups.
The author says that this chutney keeps well and goes well with cold meats, cheese or chicken.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/greentom.zip