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Ingredient:

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

Directions:

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.

Canning:

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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