This is great on roasted pork loin, fried chicken, cornmeal crusted trout, and a hot buttered biscuit. Hope you enjoy it.
6 pounds green (unripe) tomatoes, cut into small dice
2 cups small-diced red onions
3 tablespoons slivered garlic
3 tablespoons peeled and slivered fresh ginger
2 cups golden raisins
3 cups light brown sugar
3 cups cider vinegar
1 tablespoon salt
2 tablespoons finely chopped red pepper
1 cinnamon stick
1 teaspoon ground cloves
2 cups small-diced red onions
3 tablespoons slivered garlic
3 tablespoons peeled and slivered fresh ginger
2 cups golden raisins
3 cups light brown sugar
3 cups cider vinegar
1 tablespoon salt
2 tablespoons finely chopped red pepper
1 cinnamon stick
1 teaspoon ground cloves
1. In a large pot, combine all ingredients and stew uncovered at a gentle simmer for 30 minutes. If liquid remains, strain the solids, reduce the liquid to a syrupy consistency, and stir the liquid back into the chutney. Discard the cinnamon stick and pour the chutney into jars.
2. Reserve in the refrigerator for up to a month until ready to use.
2. Reserve in the refrigerator for up to a month until ready to use.
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