Green Tomato Chutney with Ginger and Red Pepper
10 cups green tomatoes, coarsely diced
1 medium red pepper, diced
1 1/2 cup currants, raisins or chopped dates
1/2 cup fresh ginger root, peeled and thinly slivered
Grated rind of one lemon
4 cup sugar
3 cups white vinegar
1/2 tsp salt
1 tsp whole cloves
3 bags stick cinnamon (about 2 in each) tied up in cheesecloth
1 tsp freshly grated nutmeg
1 Tbl curry powder
1 tsp red pepper flakes (to taste)
Combine all ingredients in a large heavy preserving kettle or Dutch oven. ( Avoid using pure, thin stainless steel. The chutney burns quite easily because of its high sugar content.) Bring to a boil slowly, stirring to help dissolve the sugar. Reduce heat and simmer, uncovered, stirring often until chutney is dark and syrupy, about 2 hours.
Remove spice bag. Pour into clean hot preserving jars to 1/4" from the sealing edge. Seal with metal lid and sealing band. Process in a boiling water bath 10 minutes for pints and 1/2 pints.
Makes about 2 to 3 pints.
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