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Chutney. Green Tomato Curry

Source of Recipe


Linda K. Leone..1997



List of Ingredients



• 3 large ripe tomatoes
  
• 8 C diced green tomatoes
  
• 2 C diced red bell peppers
  
• 4 C diced onions
  
• 1 C finely chopped raisins
  
• 1 C finely chopped zante currants
  
• 3 big jim peppers (Hatch N.M.)Or your preferance
  
• 1/2 C salt
  
• 4 C vinegar
  
• 2 C water
  
• 4 C packed brown sugar
  
• 1 T minced dried garlic
  
• 1 tsp mustard seed
  
• 2 tsp dry mustard powder
  
• 1 tsp ground allspice
  
• 1 1/2 T turmeric
  
• 1/2 tsp ground cloves
  
• 2 tsp curry powder
  
• 1 1/2 tsp powdered ginger
  
• 1 tsp marjoram
  
• 1/2 tsp thyme
  
• 1 T cinnamon
  
• 1 tsp fenegreek (or caramom)
  






Instructions



1. Chop and dice vegetables and fruit. Mince the hot peppers (you may want to use less, this is for very hot).Place in a stockpot and Set aside.
   
   
2. Heat the vinegar, water and brown sugar, until sugar is well dissolved. Add remaining ingredients and add to the stockpot. Cook on medium high about 15 minutes or until tomatoes no longer float on the surface..
   
   
3. Pack in pint jars and seal 10 minutes.
   
   






Final Comments


Other fruit and vegetables can be used if desired. 1 tsp celery seed if desired.