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Thai Green Tomato Chutney

Source of Recipe

From "Ball Canning Back to Basics"


Recipe Introduction

"This end-of-summer chutney combines late-season green tomatoes with sweet ripe plums and has all the tangy, spicy notes of Thai cuisine. Serve it as a condiment with grilled eggplant."

List of Ingredients

◦ 2 pounds ripe red plums, pitted and coarsely chopped (about 7 medium)
◦ 1 � pounds green tomatoes, cored and coarsely chopped (about 5 medium)
◦ 1 ⅓ cups diced onion
◦ � cup packed light brown sugar
◦ � cup rice vinegar
◦ � cup lemon juice (about 2 large)
◦ 2 cloves garlic, minced
◦ 2 Thai chile peppers, seeded and minced
◦ 1 teaspoon table salt
◦ � cup chopped fresh cilantro


Recipe

Bring the first 7 ingredients to a boil in a 6-quart stainless-steel or enameled Dutch oven; reduce heat and simmer, uncovered, 20 minutes or until the fruit begins to soften. Add the chile peppers and salt; simmer, stirring constantly, 25 minutes or until very thick. Stir in the cilantro. Remove from heat.

Ladle the hot chutney into a hot jar, leaving �-inch headspace. Remove air bubbles. Wipe the jar rim. Center the lid on the jar. Apply the band, and adjust to fingertip-tight. Place the jar in the boiling water canner. Repeat until all the jars are filled.

Process the jars 15 minutes, adjusting for altitude. Turn off heat; remove the lid, and let the jars stand 5 minutes. Remove the jars and cool.

Makes about 5 (1-pint) jars






❧ Note:
� to 1 teaspoon cayenne pepper may be substituted for the Thai chile peppers. Other varieties of plums, such as Italian prune plums, pluots, and green damson plums work nicely in this recipe, too.