Green Tomato Chutney (lesem) Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
2 lbs: Green tomatoes, 1/2" dice
, 5 3/4 to 6 cups
1/2 lbs: Tart green apples, abt. 2 c
, peeled, cored and diced
1/2 cup: Golden raisins, packed
1 cup: Dark brown sugar, packed
1 tbsp: Crystallized ginger, grated
6: Red chili peppers, dried*
, 1" long each (then broken) or-
1 tsp: Dried crushed red pepper,
1 1/2 tsp: Garlic, minced
, (abt. 3 md. cloves)
1/2 lbs: Shallots, peeled or-
Peeled pickling onions,
, (less than 1" in diameter)
, halved if large (1 1/2 c) or-
3 medium: Onions, 1/2" dice
1 1/4 cup: Cider vinegar,
Directions:
Put all ingredients in wide 4-quart saucepan, bring to boil quickly,
adjust heat, and boil about 30 minutes, or until as thick as jam. Stir
occasionally, to prevent sticking. Spoon into hot, sterilized
half-pint jars; seal. Let stand at least a month.
*If you want a less spicy product, remove some of the seeds in the
dried chiles.
Yield: About 6 1/2 cups.
Recipe from "The Pleasures of Pickling and Preserving," by Jeanne
Lesem. New York: Random House, Inc., 1982. Pp. 140-141. ISBN
0-394-75311-4. Author adapted from an English recipe by Vincent and
Georgiana Banks. Posted by Cathy Harned.
Source from luhu.jp
adjust heat, and boil about 30 minutes, or until as thick as jam. Stir
occasionally, to prevent sticking. Spoon into hot, sterilized
half-pint jars; seal. Let stand at least a month.
*If you want a less spicy product, remove some of the seeds in the
dried chiles.
Yield: About 6 1/2 cups.
Recipe from "The Pleasures of Pickling and Preserving," by Jeanne
Lesem. New York: Random House, Inc., 1982. Pp. 140-141. ISBN
0-394-75311-4. Author adapted from an English recipe by Vincent and
Georgiana Banks. Posted by Cathy Harned.
Source from luhu.jp