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Green tomato chutney (lesem)
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| Artist: |
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| Categories: |
Condiments, Dips & Spreads, Herbs & Spices, Pickles, Relishes, Seasonings, Tomatoes, Vegetables |
| Yield: |
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Ingredients:
| 2
| lbs | Green tomatoes, ? dice | | | (5 ?to 6 cups) | | 1/2
| lbs | Tart green apples (abt. 2 c) | | | Peeled, cored and diced | | 1/2
| cup | Golden raisins, packed | | 1
| cup | Dark brown sugar, packed | | 1
| tbsp | Crystallized ginger, grated | | 6
| | Red chili peppers, dried* | | | 1" long each (then broken) | | | -or- | | 1
| tsp | Dried crushed red pepper | | 1 1/2
| tsp | Garlic, minced | | | (abt. 3 md. cloves) | | 1/2
| lbs | Shallots, peeled | | | -or- | | | Peeled pickling onions | | | (less than 1" in diameter) | | | Halved if large (1 ?c) | | | -or- | | 3
| med | Onions, ? dice | | 1 1/4
| cup | Cider vinegar |
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Procedures:
| 1 | Put all ingredients in wide 4-quart saucepan, bring to boil quickly, adjust heat, and boil about 30 minutes, or until as thick as jam. | | 2 | Stir occasionally, to prevent sticking. | | 3 | Spoon into hot, sterilized half-pint jars; seal. | | 4 | Let stand at least a month. | | 5 | *if you want a less spicy product, remove some of the seeds in the dried chiles. | | 6 | Yield: about 6 ?cups. | | 7 | Recipe from "the pleasures of pickling and preserving," by jeanne lesem. | | 8 | New york: random house, inc., 198Pp. | | 9 | 140-14Isbn 0-394-75311-4 |
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