A flavourful way to use up the glut of fall's green tomatoes from home gardens.
2 lb. green tomatoes
2 tart green apples
1 tsp red chili flakes
1 onion, chopped
1/2 cup packed golden raisins (optional)
1-1/4 cups packed brown sugar
1 tbsp grated crystallized ginger
1 cup cider vinegar
1 tbsp yellow mustard seeds
Step 1: Cut the tomatoes into 1/2" cubes (this should measure out to approximately 6 cups). Peel, core and dice the apple to measure about 2 cups.
Step 2: Place all of the ingredients into a 4-quart saucepan and bring to a boil quickly. Boil gently for about 30 minutes or until the chutney has a jam-like thickness.
Step 3: Stir occasionally to prevent sticking. Ladle into hot, sterilized jars. Seal, cool, label and store.
Makes about 6 cups