Green Tomato Chutney (Lesem)

Recipe Ingredients

2 lbs	908g / 32oz	Green tomatoes - 1/2" dice
		(5 3/4 to 6 cups)
1/2 lb	227g / 8oz	Tart green apples - (abt. 2 c)
		;peeled - cored and diced
1/2 cup	80g / 2.8oz	Golden raisins - packed
1 cup	160g / 5.6oz	Dark brown sugar - packed
1 tablespoon	15ml	Crystallized ginger - grated
6		Red chili peppers - dried* 1" long each (then b
1 teaspoon	5ml	Dried crushed red pepper
1 1/2 teaspoons	7.5ml	Garlic - minced (abt. 3 md. Cloves)
1/2 lb	227g / 8oz	Shallots - peeled
		Peeled pickling onions (less than 1" in dia halved if large (1 1
3		Onions - 1/2" dice (medium)
1 1/4 cups	296ml	Cider vinegar

Recipe Instructions

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; seal. Let stand at least a month.

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

Yield: About 6 1/2 cups.

Recipe from "The Pleasures of Pickling and Preserving," by Jeanne Lesem. New York: Random House, Inc., 1982. Pp. 140-141. ISBN 0-394-75311-4. Author adapted from an English recipe by Vincent and Georgiana Banks.

Source:
Somesh Rao

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