Green Tomato Chutney with Ginger and Red Pepper
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Yield: 1 Ready in 1 hours
favorite of 4 people 4 people want to try
Verified by stevemur
|3 cWhite vinegar|
|1 tsRed pepper flakes; (to taste)|
|10 cGreen tomatoes,; Coarsely diced ( or use a Combination of peaches, Plums, apples, and pears)|
|1 1/2 cCurrants; raisins or Chopped dates|
|1 mdRed pepper; diced|
|1 tbCurry powder|
|rind of one lemon; Grated|
|1 tsnutmeg; Freshly grated|
|1/2 cFresh ginger root; peeled and thinly slivered|
|3 2-inch stickscinnamon; tied in a cheesecloth|
Green Tomato Chutney with Ginger and Red Pepper Preparation
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"
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