Green Tomato and Apple Chutney

(Recipes from a Kitchen Garden)


5 C coarsely chopped green tomatoes

tsp. mustard seed

3 C peeled, cored and coarsely chopped apples

tsp. ground cumin

(Pippins or Granny Smiths if available)

1 tsp. ground coriander

1 large red bell pepper, seeded, chopped

1/8 tsp. nutmeg

C raisins               

1/8 tsp. cayenne pepper

2 T. finely chopped fresh ginger

2 tsp. salt

2 cloves garlic, minced

1 C brown sugar, firmly packed

1 C mild white or rice vinegar



In a large saucepan, combine all ingredients.  Bring to a boil and then simmer, stirring occasionally, for about 45 min. or until mixture is thickened.  Cool, then store in glass jars in the refrigerator or seal the jars and process in a hot-water bath for 10 min. for half-pints and 15 min. for pints.  Let chutney mellow for a few days before serving.  Makes about 5 cups.