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Name: Green Tomato Chutney
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 3 Green peppers; chopped; 16 c Green tomatoes; peel/sliced; 4 c Vinegar; 16 c Apples; chopped; 3 tb Pickling spice; 3 Onions; chopped; 6 c Brown sugar; 1 ts Chili powder; 1/2 c Pickling salt

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INGREDIENTS

3 Green peppers; chopped
16 c Green tomatoes; peel/sliced
4 c Vinegar
16 c Apples; chopped
3 tb Pickling spice
3 Onions; chopped
6 c Brown sugar
1 ts Chili powder
1/2 c Pickling salt

Servings

INSTRUCTIONS

In large glass, stainless steel or enamel bowl, layer tomatoes and pickling salt; add enough cold water to cover, refrigerate overnight. Next day, drain and rinse tomatoes well. In large stainless steel or enamel saucepan, combine tomatoes with onions, apples, peppers and vinegar; bring to a boil; boil 30 minutes. Tie pickling spice in large square of cheesecloth, creating spice bag; add to mixture in pan. Stir in sugar and chili powder; simmer over medium heat about 2 hours or until thickened. Stir frequently to prevent scorching. Fill boiling water canner with water. Place 7 clean 500 mL jars in canner over high heat. Prepare lids according to manufacturers instructions. Discard spice bag. Ladle chutney into hot jar to within 1/2-inch of top rim (headspace). Remove air bubbles by sliding rubber spatula between glass and food, readjust headspace to 1/2 inch. Wipe jar rim, removing any stickiness. Center lid on jar; apply screw band just until fingertip tight. Place in canner. Repeat for remaining jars. Cover canner, return water to a boil, process 10 minutes. Remove jars. Cool 24 hours. Check jar seals (sealed lids curve downward). Remove screw bands, store separately. Wipe jars, label and store in a cool, dark place. Serve this sweet chutney with hot spicy entrees and appetizers. Makes 7-500 mL jars. Source: The Toronto Star, October 11, 1995 Posted to MM-Recipes Digest V3 #274 Date: Sun, 6 Oct 1996 14:37:30 +0000 From: Linda Place

NOTES

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Green Tomato Chutney

3  Green peppers; chopped 
16 c Green tomatoes; peel/sliced 
4 c Vinegar 
16 c Apples; chopped 
3 tb Pickling spice 
3  Onions; chopped 
6 c Brown sugar 
1 ts Chili powder 
1/2 c Pickling salt

In large glass, stainless steel or enamel bowl, layer tomatoes and pickling  salt; add enough cold water to cover, refrigerate overnight.    Next day, drain and rinse tomatoes well. In large stainless steel or enamel  saucepan, combine tomatoes with onions, apples, peppers and vinegar; bring  to a boil; boil 30 minutes.    Tie pickling spice in large square of cheesecloth, creating spice bag; add  to mixture in pan. Stir in sugar and chili powder; simmer over medium heat  about 2 hours or until thickened. Stir frequently to prevent scorching.    Fill boiling water canner with water. Place 7 clean 500 mL jars in canner  over high heat.  Prepare lids according to manufacturers instructions.    Discard spice bag. Ladle chutney into hot jar to within 1/2-inch of top rim  (headspace). Remove air bubbles by sliding rubber spatula between glass and  food, readjust headspace to 1/2 inch. Wipe jar rim, removing any  stickiness. Center lid on jar; apply screw band just until fingertip tight.  Place in canner. Repeat for remaining jars. Cover canner, return water to a  boil, process 10 minutes. Remove jars. Cool 24 hours. Check jar seals  (sealed lids curve downward). Remove screw bands, store separately. Wipe  jars, label and store in a cool, dark place. Serve this sweet chutney with  hot spicy entrees and appetizers. Makes 7-500 mL jars.    Source: The Toronto Star, October 11, 1995    Posted to MM-Recipes Digest V3 #274    Date: Sun, 6 Oct 1996 14:37:30 +0000    From: Linda Place <placel@worldnet.att.net>

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Nutrition

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Serving Size: 1 Serving (3025g)
Recipe Makes: 1 Servings

Calories: 10083
Calories from Fat: 4 (0%)

Amt Per Serving		% DV

	Total Fat 0.4g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 56581.7mg		1951 %
Potassium 3577.3mg		94 %
Total Carbohydrate 2591.1g		762 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 2590.2g
Protein 3.5g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 10083

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