Green Tomato Chutney

1. 1

   Mix the tomatoes, onions and apples together in a large, heavy-bottomed saucepan.

2. 2

   Add the brown sugar, vinegar, ginger, and peppercorns, and mix again.

3. 3

   Bring to a boil over medium-high heat, stirring almost constantly to dissolve the sugar.

4. 4

   Reduce the heat to low and simmer about 1 3/4 hours, stirring often to discourage scorching, until the chutney is thick and pulpy.

5. 5

   Have ready 6 hot, sterilized 1quart (1 liter) glass canning jars.

6. 6

   Screw the lids on the hot jars.

7. 7

   Let stand until cooled.

8. 8

   Wipe the jars clean and label.

9. 9

   Store in a cool dark place.

10. 10

    Once opened, store in the refrigerator and eat within a week.

11. 11

    Variation:

12. 12

    Banana and Green Tomato Chutney:

13. 13

    Substitute peeled, thickly sliced bananas for the apples and 1 tbsp curry powder, 1 tsp ground allspice, and 1 tsp ground ginger for the ginger and peppercorns.

14. 14

    Replace the apples with bananas and the spices with 1 tbsp mild curry powder, 1 heaped tsp allspice and 1 tsp ground ginger.

* Per serving · 4 servings · Values may vary.

No additional tips available.