Green Tomato Chutney Recipe

Step 1

Cut the tomatoes into 1/2 inch cubes, to measure about 6 cups. Peel, core, and slice the apples, to measure about 2 cups. If you are using dried whole chiles, break them up and remove some seeds, if you want a milder chutney. For easy peeling of the shallots or onions, first cover them with boiling water, stir, drain, and immerse in cold water to prevent their cooking. Drain again, and peel. Place all the ingredients in a wide 4-quart saucepan, bring to a boil quickly, and boil about 30 minutes, or until the chutney is as thick as jam. Stir occasionally to prevent sticking. Ladle into hot, sterilized jars, seal, cool, label, and store. Makes 3 pints

(Note: Shallots are preferred, but if you use onions, substitute either raw pearl onions or frozen small boiling onions)

Things You'll Need

  • 2lb Green tomatoes
  • 1/2lb Tart green apples
  • 6 Dried chili peppers (each
  • 1" long)
  • 1/2lb Peeled shallots or small
  • Onions
  • 1/2c Packed golden raisins
  • 1c Packed dark brown sugar
  • 1tb Grated crystallized ginger
  • 1 1/2ts Minced garlic (about 3
  • Cloves)
  • 1 1/4c Cider vinegar

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