Green Tomato and Apple Chutney
This green tomato and apple chutney recipe is the perfect way to use up an abundance of green tomatoes before the frost sets in.
- Preparation:
- Cooking:
- Total:
- Serves: 28 persons
Ingredients
- 2pounds green tomatoes, cored and chopped (about 4 large)
- 2pounds tart apples, peeled, cored, and chopped (about 4 large)
- ½pound onion, chopped (about 1 medium)
- 1pound raisins
- 4cups packed light brown sugar
- 2teaspoons ground ginger
- 2teaspoons black peppercorns, crushed
- 2teaspoons quatre-épices (four spices)
- 2tablespoons coarse salt
- 2garlic cloves
- 3cups wine vinegar
Instructions
Step 1
Gather the ingredients.Step 2
In a large 10-quart pot, combine green tomatoes, tart apples, onions, raisins, light brown sugar, ginger, crushed black peppercorns , quatre-épices, coarse salt, and garlic .Step 3
Add 6 tablespoons of the vinegar and cook over medium-high heat, adding the remaining vinegar gradually as the mixture boils.Step 4
Adjust heat to a lively simmer, stirring occasionally at first, then frequently as the mixture begins to thicken significantly, about 3 hours. It’s done when you can pull a silicone spatula through the mixture and the space you clear stays open for 2 or 3 seconds.Step 5
When thick, transfer chutney to sterilized jars , leaving 1/2 inch of head space.Step 6
Process in a water bath for 15 minutes. Store in a cool, dark place. Recipe reprinted with permission from The Encyclopedia of Herbs, Spices & Flavorings by Elizabeth Lambert Ortiz (DK ADULT).