Chutney and Chow Chow
 
 
 
Green Tomato Chow Chow
 
 

4 whole allspice berries

1 teaspoon celery seed

1 teaspoon ground cinnamon

1 teaspoon coriander seed, toasted

2 teaspoons ground turmeric

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

1 quart apple cider vinegar

1 cup light brown sugar

3 cups green cabbage, cut into small dice (from 1/2 pound green cabbage)

3 cups Spanish onion, cut into small dice (from 1 1/4 pounds Spanish onions)

2 cups red bell pepper, cut into small dice (from 3/4 pound red bell peppers)

6 cups green tomatoes, cut into small dice (from 2 1/4 pounds green tomatoes)

Pound allspice berries, celery seed, cinnamon, coriander seed, turmeric, salt and pepper together in a mortar.

Bring vinegar, sugar and 2/3 cup water to a boil in a large stockpot, stirring to dissolve sugar. Add spices, reduce heat to low and simmer 10 minutes. Add cabbage, onion and bell pepper, return to a simmer and cook 5 minutes. Add green tomatoes, stir thoroughly to incorporate, and cook 5 minutes more.

With a slotted spoon, transfer the relish to 2 quart jars or 4 pint jars. Fill to 1/4-inch from rim with remaining brine, agitate jars, and let stand 1 minute. Top up with brine, close jars and let them cool. Store jars in refrigerator up to 2 weeks.

 
 
 
Fruit Chutney
 
4 qts. peaches, pears, or apples
5 c. vinegar
1/2 c. chopped onion
1/2 c. sugar
1/4 lb. raisins
1/4 lb. white mustard seed
2 oz. ginger root
1 oz. red peppers
1 oz. garlic (optional)
 
Peel fruit.  Remove stones or cores.  Add 2 cups vinegar.  cook until soft.  Add another cup vinegar, chopped onion, sugar, raisins, mustard see, scraped ginger root, red peppers and garlic.
Mix ingredients well.  Add 1 cups vinegar. Boil mixture 15 minutes.  Pack into sterilized jars and seat at once.
 
 
 
 


TRIPLES with EMMA