Cut green tomatoes into thin slices (you should have 6 cups). Place in large shallow dish. Sprinkle with salt, cover with plastic wrap and leave overnight. Next day, drain off any liquid from tomatoes and place tomatoes in large saucepan. Add chopped onions, apples, vinegar, brown sugar, raisins, dates and ginger. Tie pickling spices in piece of cheesecloth; add to tomato mixture. Stir all ingredients to mix. Bring mixture to a boil, then reduce heat and simmer until thickened to desired consistency, stirring occasionally. This will take about 1 1/2 hours. Discard spice bag. Ladle chutney into hot half-pint jars, leaving 1/2-inch headspace. Wipe rims clean. Adjust lids according to manufacturers directions and process in boiling water bath 10 minutes. Makes about 11 cups. The Vancouver Sun, September 28, 1994 Posted to MM-Recipes Digest V3 #274 Date: Sun, 6 Oct 1996 14:37:30 +0000 From: Linda Place
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|Serving Size: 1 Serving (3129g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 61 (1%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 430.9mg||15 %|
|Potassium 11964mg||315 %|
|Total Carbohydrate 1649.4g||485 %|
|Dietary Fiber 61.8g||247 %|
|Sugars, other 1587.7g|
|Protein 46.2g||66 %|
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Calories per serving: 6375
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