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4 pounds green tomatoes, cored and cut into small chunks (about 9 cups)
4 pounds muscovado or dark brown sugar
4 cups apple cider vinegar
1 pound candied ginger, cut into fine pieces
2 medium Vidalia or other sweet onions, chopped (about 3 cups)
1 pound green bell peppers, seeded and chopped (about 2 cups)
1 cup golden seedless raisins
4 hot peppers, seeded and
minced (about 1/2 cup)
2 tablespoons mustard seeds
1 tablespoon lemon zest
1 teaspoon ground allspice
1 teaspoon fresh grated ginger
1 pound Granny Smith or other tart apples, cored and cut into
1/4-inch dice (about 2 cups)
In a large stockpot combine green tomatoes, sugar, vinegar, candied ginger, onions, green bell peppers, raisins, hot peppers, mustard seeds, lemon zest, allspice and grated ginger.
Bring to a boil over medium heat, stirring frequently to dissolve sugar.
Reduce to a simmer and cook for two hours or until mixture cooks to your preferred consistency or reaches 210 degrees. Then add apples and cook 30 minutes.
After an hour of cooking your chutney, fill a canner or large stock pot halfway with clean water. Place empty jars (no lids or bands) in the canner.
You need enough jars for 11 cups of finished chutney. Bring water to a boil, then turn heat to medium and hold for a slow simmer.
When chutney is ready, remove prepared jars from canner or stock pot.
Pack chutney into the hot jars. Insert a knife around the side of the jar to release any bubbles and remove air pockets, then wipe rims.
Top the jars with lids and bands and place in canner, keeping upright.
Add more boiling water, if needed, so the water level is at least 1 inch above jar tops. Turn heat to its highest position, cover the canner with its lid, and heat until the water in the canner boils vigorously.
Keep water boiling for 15 minutes after water returns to a boil. Turn off heat and uncover the canner or stock pot.
Wait 5 minutes before removing jars. Using a jar lifter or tongs, remove the jars, keeping them upright, and place them on a towel. Let jars sit undisturbed to cool at room temperature for 12 to 24 hours.
After cooling jars for 12-24 hours, remove the screw bands and test the lids. If the lid comes up easily in your fingers, the jar is not sealed.
Label and date sealed jars and store without bands in a cool dark place.
Chutney in single unsealed jars should be stored in the refrigerator and consumed within several days. Makes: 11 cups
Per tablespoon: 62 calories (percent of calories from fat, 1), trace protein, 15 grams carbohydrates, trace fiber, trace fat (no saturated fat), no cholesterol, 6 milligrams sodium.