Recipe: Green Tomato and Onion Chutney (using apples and golden raisins)

GREEN TOMATO AND ONION CHUTNEY

2 pounds green tomatoes, washed, cored and chopped
4 large onions, peeled, ends removed and chopped
4 large (about one pound) cooking apples, peeled, cored, chopped 2 1/4 cups white wine vinegar, divided use
1 1/2 cups golden raisins
1 Tablespoon chopped fresh ginger
1/2 teaspoon salt
1/2 teaspoon ground red pepper
2 cloves garlic, peeled, ends removed, finely chopped

Place tomatoes, onions and apples in a large non-aluminum saucepan; add 1 cup plus 2 tablespoons of the white wine vinegar. Heat to a boil; cook, stirring often, over medium-low heat for 45 minutes.

Add remaining 1 cup plus 2 tablespoons vinegar, raisins, ginger, salt, red pepper and garlic. Simmer over medium heat, stirring occasionally, until chutney thickens, about 20 to 30 minutes.

Ladle into sterilized jars; cool. When cool, cover tightly and refrigerate up to several months.

Note: Cannot be stored in cupboard unless prepared using accepted practices for water-bath processing.

Makes 2-3 cups
Source: Art of Preserving by Jan Berry