Green Tomato Chutney

At the end of this summer I had about 13 lbs of green tomatoes that I salvaged from my garden. In looking for uses for them, I found several chutney recipes. This one was my favorite that I tried. Adapted from a recipe found on simplyrecipes.com. Lovely as a condiment on chicken, pork, seafood, even hot dogs! Also great with a little cheese on a cracker or tortilla chip.

• Ready In: 1 hr 15 mins
• Yields: 3 pints

Ingredients

• 2 1⁄2 lbs green tomatoes (a few ripe or partially ripe are fine to be included)
• 1 1⁄4 cups light brown sugar, packed
• 1  cup  chopped red onion
• 1  cup golden raisin
• 1  cup cider vinegar
• 2  tablespoons  chopped candied ginger
• 1  tablespoon yellow mustard seeds
• 1  teaspoon  chili pepper flakes
• 1  teaspoon  coriander seed
• 1  teaspoon kosher salt
• 1⁄2 teaspoon ground allspice
• 1⁄8 teaspoon ground cloves
• 1  cinnamon stick
• 1⁄16 teaspoon ground nutmeg

Directions

1. Place all of the ingredients in a medium sized (about 4 qt) thick-bottomed pot. Bring to a boil and reduce to a simmer. Cover and cook for 45 minutes, stirring occasionally. Remove lid and simmer uncovered for an additional 15 minutes to thicken.
2. Note: If desired, this recipe can be canned by processing filled (sterilized!) jars in a boiling water bath for 15 minutes. Recipe will fill six 8-oz jars or three 16-oz jars. Otherwise, chutney will keep in the refrigerator for a few months.