Recipe: Green Tomato Chutney (The Pleasures of Pickling, 1970's)

GREEN TOMATO CHUTNEY

"Adapted from an English recipe by Vincent and Georgiana Banks."

2 lb green tomatoes, 1/2-inch dice (5 3/4 to 6 cups)
1/2 lb tart green apples (about 2 cups peeled, cored and diced)
1/2 cup golden raisins, packed
1 cup dark brown sugar, packed
1 tbsp grated crystallized ginger
6 dried 1-inch long red chili peppers, broken* (or 1 tsp dried crushed red pepper
1 1/2 tsp minced garlic (about 3 medium cloves)
1/2 lb shallots (less than 1-inch in diameter), peeled (or peeled pickling onions, halved if large, or 3 medium onions, 1/2-inch dice) (1 1/2 cups)
1 1/4 cups cider vinegar

Put all ingredients in wide 4-quart saucepan, bring to boil quickly, adjust heat, and boil about 30 minutes, or until as thick as jam. Stir occasionally, to prevent sticking.

Spoon into hot, sterilized half-pint jars. Cool and seal. Refrigerate at least a month before serving. Store in refrigerator.

*If you want a less spicy product, remove some of the seeds in the dried chilies.

Makes about 6 1/2 cups
Adapted from source: The Pleasures of Pickling and Preserving by Jeanne Lesem, 1975