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Green Tomato Chutney

  • 9 c green tomatoes
  • 6 c apple, cooking
  • 4 1/2 c onion
  • 2 c celery; trimmed of leaves
  • 1/2 c ginger, candied/preserved diced
  • 3/4 c raisins
  • 2 c sugar, brown, dark
  • 1 1/2 c malt vinegar
  • 1 tb salt

Yield: 4 Servings. Coarsely dice the tomatoes. Peel, core, and coarsely dice the apples. Coarsely chop the onions. and celery. In a heavy 6 to 8 quart enameled or stainless-steel pot, combine all of the above ingredients and bring the mixture to a boil over high heat, stirring occasionally. 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. Stir frequently as it begins to thicken to prevent it from sticking. Remove the pot from heat and ladle chutney into hot sterilized jars. Fill to 1/4 inch from top, seal jars (rings and lids) and process in boiling water bath for 10 minutes. VARIATIONS: I would use cider vinegar instead of malt. When reducing any sauce for this long I usually put it in the oven at 225 F and stir frequently. This keeps it from burning on the bottom so easily.

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