4G Green Tomato Chutney

Gluten-Free, Condiments & Canning
The end of tomatoes brings me to tears. But the bright side is chutney. I rescue the green tomatoes and I make 4G green tomato chutney.
4G Green Tomato Chutney

Ingredients

  • Spice Bag1 tablespoon coriander seeds
  • 2 teaspoons black peppercorns
  • 2 teaspoons allspice berries
  • 1 teaspoon cloves
  • 2 cinnamon sticks
  • Chutney3 pounds green apple, diced
  • 3 pounds green tomatoes, diced
  • 1 pound onions, diced
  • 2 tablespoons salt
  • 1/2 pounds currants
  • 1 large red pepper, diced
  • 2 pounds brown sugar
  • 16 ounces cider vinegar
  • 3 lemons, rind and juice
  • 4 teaspoons black or yellow mustard seeds
  • 1 tablespoon turmeric powder
  • 1/2 cup loosely chopped fresh mint
  • 1/4 pound jalapeño chilies (about 7), seeded and chopped

Directions

  1. Prepare the spice bag by tying the spices in cheese cloth or a large tea strainer that will not open.
  2. Mix all remaining ingredients in a 7 quart stainless steel stockpot.
  3. Add spice bag. Bring to a simmer and cook for about two hours.
  4. Remove spice bag and cool slightly.
  5. Can in sterilized jars.
Total time:
Yield: 5 quarts