Monday, April 19, 2010

Green Tomato Chutney

Green Tomato Chutney

Serve this sweet, sour and spicy chutney on a cheese plate, spread it on a sandwich, or spoon it over lamb. I'm sure you'll find many uses for this tantalizing treat.

Prep time: 10 minutes
Total time: 1 1/2 hours
Yield: 2 pints


6 cups of chopped green tomatoes (about 2 1/2 pounds)
1 cup chopped yellow onion
1 1/2 cups packed brown sugar
1 1/4 cups apple cider vinegar
1 cup golden raisins (sultanas)
1/4 cup chopped crystallized ginger
1-2 teaspoons chili flakes
1 teaspoon salt


1. Place all ingredients in a large dutch oven and bring to a boil. Reduce heat and simmer for about 1 hour, stirring occasionally, until chutney is thick and golden brown in color.

2. While chutney is simmering, wash canning jars in hot, soapy water and then place on a baking sheet in your oven (pre-heated to 280 degrees) for 20 minutes to sterilize them.

3. Bring a pasta cooker (with strainer) or canning pot filled with water to a boil.

4. Remove jars from oven, and using a canning funnel, fill to within 1/4 inch of the rim with the hot chutney. Wipe rims and lids with vodka, cover with lids, secure bands and process for 15 minutes in boiling water. Listen for the tell-tale "ping" to assure jars are sealed tightly. Any jars that are not properly sealed should be refrigerated and consumed within a couple of weeks.