Tomato Chutney

Small Batch

3 cups diced tomatoes. You can leave the skin on.

1/2 cup or raisins

3 T Small Capers

2 T Ginger, finely minced

1 T Crystalized Ginger

1 T Garlic minced

3/4 cup Sugar

1/2 cup White-wine Vinegar

1/8 t. All spice 

Large Batch (for when you have too many green tomatoes...)

6 cups diced tomatoes. You can leave the skin on.

1 cup or raisins

6 T Small Capers

4 T Ginger, finely minced

2 T Crystalized Ginger

2 T Garlic minced

1-1/2 cup Sugar

1 cup White-wine Vinegar

1/4 t. All spice 

In a heavy open pot, mix all ingredients together on medium heat and let simmer until thickened (around 1-1/2 to 2 hours). Stir occasionally and don't let it get too thick as it will jell even more when it cools. 

Place in covered jars. It will keep for up to a year in the refrigerator.

How to use:

With crackers and cream cheese.

Add to cream cheese and apple or pear sliced sandwiches.

Mix with potatoes for a different version of a German potato salad. 

Mary Hunt also brought canned  Green Tomato Chutney  to give away. It's almost the same recipe -- compare/contrast/get creative.  Chutney is a wild mixture of chunky/sweet/sour/savory.

Green Tomato Chutney Ingredients

6 cups of green tomatoes (cubed up with skins)

6 cups of red onion (chopped)

1 cup of raisins

3 garlic cloves (minced)

1/4 tsp black pepper

2 tsp. sea salt

2-1/2 cups brown sugar

4-1/2 cups apple cider vinegar

Put it all in one, stainless steel pot and simmer down about 2 hours until thick, but not jammy. It will get thicker as it cools.

For more tasty recipes, go here.