More on jams and chutneys

This is a shameless plug for a blog that a friend is just starting on, as she puts it, jams, chutneys and other culinary misadventures. (You’ll also see a link in the blogroll.)  Delicious stuff. Share your recipes with her, if not with me!


2 thoughts on “More on jams and chutneys

  1. I’ve promised you this for a while, finally I deliver. The provenance of this recipe is from Cooking Light magazine. I’ve modified it by cutting down on the sugar and adjusted the spices. If you use a sweeter apple like a Fuji or Mutsu or a Honeycrisp you don’t need as much sugar, but if you use a tart one like Granny Smith you might want to boost the sugar content.

    What I like about this is two-fold: one, most of it can be done in a food processor. Two, it uses all the last-of-season vegetables from the garden.

    Green Tomato Chutney

    2 cups chopped green tomatoes (about 3 medium)
    1 cup chopped apple
    1/4 c sugar
    1/2 cup chopped green bell pepper
    1/2 cup chopped onion
    1/3 cup apple cider vinegar
    2 tsp grated lemon rind
    2 tblsp lemon juice
    1 tblsp minced ginger
    1/2 tsp salt
    1/2 tsp cinnamon
    1/4 tsp all spice
    1/4 tsp red pepper
    2 garlic cloves minced
    1 jalapeno pepper seeded and chopped (optional)

    Bring to a boil all ingredients in large pot. Reduce heat and simmer, uncovered, for 45 min or until thick, stirring as needed. Cool and pour into airtight containers and store in the fridge.

    1. Sounds better than the green tomato chutney I made last year! I like the spice kick, but I know I’d put in lots more ginger.

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