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2 lbs. green tomatoes cubed
1 T sea salt
2 t cumin seed
1/2 - 1 t chili pepper
1 in ginger root minced
1 cup mild honey
1/4 cup dark molasses
2 t garam-masala I
1 to 2 whole heads of garlic each clove crushed or minced
1 1/2 cups apple cider vinegar


Place all ingredients in a heavy saucepan. Bring to boil over high heat. Reduce heat to medium low. Simmer uncovered 1 to 2 hours until mixture thickens. Stir frequently to prevent sticking. Just before removing from heat take out 2 cups of mixture and puree through a food mill or blender. Add back to mixture in saucepan. Mix well. Remove from heat. Cool.

Keeps in refrigerator indefinitely. Do not double recipe since it will not thicken.


Process 10 minutes in a hot-water bath after filling jars with hot chutney. Good served with any snack or at a main meal.

Recipe taken from The Thursday Night Feast

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