Green tomato chutney
Our family would probably eat a jam or a chutney rather than a relish, so I'm getting ready for our 1st frost in October and what to do with all the green tomatoes that won't ripen inside.
Is this recipe a good one? The color on the website photo is amazing!
Does anyone know how to convert pounds to cups? I dislike recipes that don't state cups because I don't use a scale in the kitchen.
Green Tomato Chutney
Recipe Courtesy of Cooking with Paula Deen Magazine July/August 2010
Servings: 6 pints
2 pounds green tomatoes
2 pounds Granny Smith apples, peeled, cored and diced
2 medium sweet onions, diced
1 lemon, sliced and seeded
1 orange, sliced and seeded
1 clove garlic, minced
1/2 cup golden raisins
1/2 cup dried cranberries
1 1/2 tablespoons mustard seed
1/2 tablespoon ground red pepper
1 tablespoon ground ginger
1/2 tablespoon ground cinnamon
2 cups apple cider vinegar
1 1/2 pounds light brown sugar
6 pint canning jars, lids and bands
In a large Dutch oven, combine all ingredients. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Reduce heat to medium and cook, stirring occasionally, for one hour or until thickened. Remove from heat.
Sterilize jars, lids and bands just before using for 10 minutes in simmering water or the dishwasher. Remove one at a time when ready to fill.
While chutney is still hot, ladle into the hot sterilized jars, filling to within Ã¯Â¿Â½ inch of the rim. Wipe rims with a clean damp cloth, and seal jars with lids and bands. Process in a boiling water bath for 10 minutes. Remove from water bath, and cool completely at room temperature.
Here is a link that might be useful: Paula Deen's recipe