Green Tomato Chutney
|Green tomatoes||4 Pound, cut into 1/2 inch cubes / chopped to make 12 cups|
|Brown sugar||1 Pound|
|Vinegar||1 Pint (2 Cups, Cider, White Wine Or Spiced)|
|Onion||1 Large, chopped|
|Curry powder||1 Tablespoon|
|Allspice||4 Teaspoon (2 Heaping Teaspoon)|
|Mustard seed||4 Teaspoon (2 Heaping Teaspoon)|
|Ground ginger||2 Teaspoon (1 Heaping Teaspoon)|
|Cracked black pepper||1 Teaspoon|
|Chili powder||1⁄2 Teaspoon|
Combine tomatoes, sugar and vinegar in Dutch oven or other large kettle.
Cook over low heat, stirring frequently until sugar is dissolved.
Add remaining ingredients and blend well.
Increase heat and simmer until thick, about 1 1/2 to 2 hours, stirring frequently and watching carefully to prevent burning.
Ladle into hot sterilized jars to within 1/2 inch of top and seal.
Process 5 minutes in boiling water bath.
Remove from water and let cool.
Test for seal.