GREEN TOMATO CHUTNEY

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!

Ingredients:

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.