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Sunday, October 5, 2008


The buzz in my circle seems to be all about preserving this fall.  It's very exciting - a new trip for me.  While in Toronto recently, I picked up a free copy of Edible Toronto magazine at the Jamie Kennedy Wine Bar.  A quick aside about this restaurant - although not a lot of vegan choices were available on the menu, the produce was amazing, fresh and local.  The servers know the wine, the food and deliver it all with a smile.  Yet I digress. . .  There is a recipe in the fall 2008 issue of Edible Toronto for Green Tomato Chutney that looks fab, so I thought I'd share!

4lbs green tomatoes
2lbs cooking apples, peeled and chopped
2 medium onions, chopped
6 cloves garlic, minced
3 cups raisins, or less if desired
3 cups granulated sugar
2tbsp fresh minced gingerroot
2 tbsp mustard seed
1tbsp kosher salt, or to taste
1/2 tsp chili powder
6 allspice berries, crushed
4 cups white vinegar

In a large saucepan or stockpot, combine all ingredients.  Bring to a boil.  Reduce heat and simmer about 3 hours, or until desired consistency.  Adjust salt, if necessary.  Place hot chutney into hot, sterilized jars.  Seal immediately.

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