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What You Need:
(To Make: about 4 pints)
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9 cups coarsely diced unpeeled green tomatoes (about 3 pounds)
6 cups coarsely diced, peeled and cored green cooking apples (about 2 pounds)
4½ cups coarsely chopped onions (about 1½ pounds)
2 cups coarsely diced celery, trimmed of all leaves (about ½ pound)
¾ cup seedless raisins
½ cup candied or preserved ginger (about 4 ounces), cut into ¼-inch dice
2 cups dark-brown sugar
1½ cups malt vinegar
1 tablespoon salt
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Translate this recipe:
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| How To Cook: |
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1. In a heavy 6- to 8-quart enameled or stainless-steel pot, combine the green tomatoes, apples, onions, celery, raisins, ginger, brown sugar, vinegar and salt. Bring the mixture to a boil over high heat, stirring occasionally.
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2. Then reduce the heat to low. Simmer uncovered for 3 hours, or until most of the liquid has cooked away and the mixture is thick enough to hold its shape in a spoon.
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3. Stir it frequently as it begins to thicken, to prevent the chutney from sticking to the bottom and sides of the pan.
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4. Remove the pot from the heat. With a large spoon, ladle the chutney immediately into hot sterilized jars and filling them to within 1/8 inch of the top
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