Green Tomato Chutney
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Green tomatoes are utterly transformed by the addition of brown sugar, apple cider vinegar, raisins, coriander, mustard seed.
3 pounds completely green tomatoes
2 pounds firm, tart apples
2 cups raisin, either dark or golden
1 1/2 cups diced onions
2 teaspoons finely minced garlic
2 cups (packed) light brown sugar
1 cup granulated sugar
2 teaspoons pickling or other fine non-iodized salt
1 1/2 cups cider vinegar, plus a little more if needed
3 to 4 tablespoons finely minced fresh ginger, to taste
1 1/2 tablespoons mustard seed
2 teaspoons ground coriander
1 teaspoon ground cinnamon
1 teaspoon finely minced fresh hot red pepper, OR 1/2 teaspoon dried red pepper flakes, OR 1/4 teaspoon ground hot red Cayenne pepper
3 pounds completely green tomatoes
2 pounds firm, tart apples
2 cups raisin, either dark or golden
1 1/2 cups diced onions
2 teaspoons finely minced garlic
2 cups (packed) light brown sugar
1 cup granulated sugar
2 teaspoons pickling or other fine non-iodized salt
1 1/2 cups cider vinegar, plus a little more if needed
3 to 4 tablespoons finely minced fresh ginger, to taste
1 1/2 tablespoons mustard seed
2 teaspoons ground coriander
1 teaspoon ground cinnamon
1 teaspoon finely minced fresh hot red pepper, OR 1/2 teaspoon dried red pepper flakes, OR 1/4 teaspoon ground hot red Cayenne pepper
Directions
1. Rinse and drain the tomatoes. Cut out the stem scars and any blemishes and cut the tomatoes into 1/2-inch chunks. You should have about 8 cups. Place the tomatoes in a preserving pan or heavy pot.
2. Peel, core and cut the apples into 1/2-inch chunks; add them to the tomatoes. Add the raisins, onion, garlic, brown and granulated sugar, salt and vinegar. Mix the ingredients well and bring the mixture to a boil over medium-high heat. Reduce the heat and boil the mixture slowly, uncovered, stirring it often, for 30 minutes.
3. Add the ginger, mustard seed, coriander, cinnamon and hot pepper. Return to a boil, adjust the heat and continue to cook the chutney uncovered at a slow boil, stirring it often, until it holds a mounded shape when lifted in a spoon. Taste it carefully, remembering that the balance of flavors will improve as the chutney mellows in the jar; add, if needed, more vinegar, sugar, and/or salt.
4. Ladle the boiling-hot chutney into hot, clean pint or half-pint canning jars, leaving 1/4 inch of headspace. Seal the jars with new two-piece canning lids according to manufacturer's directions and process for 10 minutes in a boiling-water bat. Cool, label and store the jars. Let the chutney mellow for a few weeks before serving.
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