Green Tomato-Apple Chutney
Four jars (about 1 quart, 1l)
I did try peeling the tomatoes first, dropping them in boiling water for a few minutes, thinking the skins might be tough. But the skins refused to budge, so I took it as a sign they weren’t meant to be peeled. In the finished chutney, they’d softened nicely so my concerns were unfounded. If you don’t have shallots, use one red onion, thinly sliced.To make sure to stir continuously during the last few minutes of cooking, just to make sure nothing burns as the chutney turns jam-like. I’d didn’t preserve them in jars using any canning method, figuring I’d eat it within a month or so. If you want, there’s a link at the end of the recipe for more information about canning chutney.
1 3/4 pound (825g) green tomatoes, cored and cut into chunks
2 firm apples, cored, and cut into chunks (peeled or unpeeled)
1 cup (100g) peeled and sliced shallots
1 to 2 dried chiles split and seeded, or 1 fresh chile, seeded and finely chopped
1/3 cup (65g) chopped candied ginger
1 cup (250ml) apple cider vinegar
1 cup (160g) golden raisins
1 cup (180g) light or dark brown sugar
1 tablespoon yellow or black mustard seeds
1 teaspoon ground cardamom
1/2 teaspoon ground allspice
zest of one orange or 1/4 cup (45g) chopped candied orange peel
1. Mix together all the ingredients in a large, non-reactive pot.
2. Bring to a boil, then reduce heat to a low boil and cook, stirring frequently, for 45 minutes, until the mixture is thick and jam-like.
3. Once finished, ladle the chutney into clean jars.

Storage: Chutney will keep in the refrigerator for about one month.

Note: Non-reactive means one that is made of a material that won’t react with something acidic, such as stainless steel or glazed enamel.