Recipe - Green Tomato Chutney With Ginger And Red Pepper

10 cup Green tomatoes,
Coarsely minced ( or use a
Combination of peaches,
Plums, apples, and pears)
1 md Red pepper, minced
1 One half cup Currants, raisins or
Chopped dates
One half cup Fresh ginger root, peeled
And thinly slivered
Grated rind of one lemon
4 cup Sugar
3 cup White vinegar
One half teaspoon Salt
1 teaspoon Whole cloves
3 x Sticks cinnamon (about 2 in
Each) tied in a cheesecloth
1 teaspoon Freshly grated nutmeg
1 tablespoon Curry powder
1 teaspoon Red pepper flakes (to taste)

Combine all ingredients in a large heavy preserving kettle or Dutch oven. (
Avoid using pure, thin stainless steel. The chutney burns quite easily
because of its high sugar content.) Bring to a boil slowly, stirring to
help dissolve the sugar. Reduce heat. Simmer, uncovered, stirring often
until chutney is dark and syrupy, about 2 hours. Remove spice bag. Pour
into clean hot preserving jars to One fourth inch from the sealing edge. Seal with
metal lid and sealing band. Process in a boiling water bath 10 minutes for
pints and One half pints. MAKES ABOUT 2 TO 3 PINTS.
Posted to MMRecipes Digest V4 #258 by "Johanne Alton Alton"
jpmacnab@sprint.ca on Oct 1, 1995