"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Green Tomato Chutney Recipe

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This recipe for Green Tomato Chutney, by , is from Grandmother to Grandaughter Cook Book By Erin Marie Jacquot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Unknown - Old Newspaper - Date Aprox. 1950's
Added: Monday, January 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 POUND ONION, PEELED, CHOPPED
5 POUNDS GREEN TOMATOES, CORED, SLICED
4 RED BELL PEPPERS, SEEDED, DICED
2 TEASPOON GROUND GINGER
1 TEASPOON ALL SPICE
2 TABLESOPPN SALT
1 TABLESPOON MUSTARD SEED
2 CLOVES GARLIC, PEELED, CHOPPED
2 1/2 CUP CIDER VINEGAR
2 CUPS SUGAR

Directions:
Directions:
PLACE ONIONS, TOMATOES, BELL PEPPERS, SPICES AND GARLIC IN A LARGE PERSEVING KETTLE. MOISTEN WITH A LITTLE OF THE VINEGAR AND PLACE OVER MODERATE HEAT. BRING TO A BOIL, REDUCE HEAT AND SMMER FOR 1 HOUR, STIRRING FREQUENTLY AND ADDING MORE VINEGAR AS THE MIXTURE THICKENS. sTIR IN ANY REMAINGING VINEGAR AND THE SUGAR AND COOK, STIRRING FREQUENTLY, UNTIL THICK. WATCH VCLOSELY, BECAUSE IT TEND TO STICK AND SCORCH AS IT THICKENS. WHEN THE MIXTURE IS THE CONSISTANCY OF JAM. LADLE IT INTO HOT STERILIZED JARS AND SEAL WITH STERILIZED LIDS AND RINGS.

Number Of Servings:
Number Of Servings:
MAKES ABOUT 8 PINTS.
Personal Notes:
Personal Notes:
THE CHUTNEY SHOULD AGE FOR AT LEAST THREE MONTHS BEFORE IT IS USED.

 

 

 

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