Green Tomato and Apple Chutney
from Guy Middleton, University of Waterloo, Waterloo, Ontario, Canada
3 lb green tomatoes
2 lb cooking apples
3/4 lb shallots (or onions)
1 3/4 c sugar
3/4 lb sultanas (or currants)
4 tbsp salt
2 tsp mixed pickling spice (or use about 2 tsp ginger root)
9 peppercorns
6 cloves
2 1/2 c vinegar
Bring all to a boil and simmer for about 5 hours, stirring occasionally. The mix should thicken and turn golden brown. Put in bottles and store for at least 3 months.
A simple cooked chutney with tomatoes and apples -- This is a family recipe, originally from my grandmother.
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Almost any garden, if you see it at just the right moment, can be confused with paradise. - Henry Mitchell
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