Green Tomato Apple Chutney: Recipe From Kerin

Since my tomatoes had a hard time turning red this year, I decided to make Kerin's green tomato chutney.

It has apples, rasins, green tomatoes, onion and spices. It's like nothing I've ever tried.

It looks pretty in the jars. If you'd like to try Kerin's recipe I have included it below. Please visit Kerin's blog. She is a lovely woman with lots of great ideas. Her blog is called  Cottage On Main. Thank you Kerin for your wonderful recipe.
For this recipe, you will need :
4 Cups of completely green tomatoes.
3 Cups of firm, tart apples
1 C. raisins
3/4/ C. diced onion
2 cloves of garlic-minced
1 C. packed brown sugar
1/2 C. granulated sugar
1 tsp. sea salt
3/4 C.  apple cider vinegar
1/4 tsp. ground ginger
3/4 tsp. mustard seed
2 tsp. roasted ground coriander
1/2 tsp. cinnamon
1/8 tsp. ground cayenne pepper
Rinse and drain tomatoes. Peel, cut out stems and any blemishes. Cut tomatoes into 1/2 chunks.
Place in heavy pot.
Peel, core and cut the apples into 1/2 inch chunks; add them to the tomatoes.
Add the raisins, onion, garlic, brown and granulated sugar, salt and vinegar. Mix the ingredients well and bring the mixture to a boil over medium-high heat. Reduce the heat and boil the mixture slowly, and uncovered, stirring often , for 30 minutes.
Add the ginger, mustard seed , coriander, cinnamon, and cayenne. Return to a boil, adjust the heat and continue to cook the chutney uncovered at a low boil, stirring it often , until it holds a mounded shape when lifted in a spoon.
Taste it carefully. Remember that the balance of flavors will improve as the chutney mellows in the jar. Add, IF NEEDED, any additional vinegar, sugar, and or salt to taste.
Ladle the boiling -hot chutney into hot, clean pint or half pint jars, leaving 1/4 inch of head space.
Seal the jars with new two-piece canning lids according to manufacturer's directions and process for 15 minutes in a boiling water bath, or steam canner. Cool, label and store the jars.
Let the chutney mellow, and the flavors marry for a few weeks before serving.

Recipe and Idea came from Kerin at:  http://cottageonmain.blogspot.com/
 

Blessings, Kathi

"Once when Jacob was cooking some stew, Esau came in from the open country, famished." Genesis 25:29