Recipe for Green Tomato Chutney with Ginger and Red Pepper 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
10 cup Green tomatoes,
Coarsely diced ( or use a
Combination of peaches, Plums, apples, and pears)
1 med Red pepper, diced
1/2 cup Currants, raisins or
Chopped dates
1/2 cup Fresh ginger root, peeled
And thinly slivered
Grated rind of one lemon
4 cup Sugar
3 cup White vinegar
1/2 tsp Salt
1 tsp Whole cloves
3 x Sticks cinnamon (about 2 in
Each) tied in a cheesecloth
1 tsp Freshly grated nutmeg
1 tbl Curry powder
Instructions:
Instructions: Combine all ingredients in a large heavy preserving kettle or Dutch oven. ( Avoid using pure, thin stainless steel. The chutney burns quite easily because of its high sugar content.) Bring to a boil slowly, stirring to help dissolve the sugar. Reduce heat. Simmer, uncovered, stirring often until chutney is dark and syrupy, about 2 hours. Remove spice bag. Pour into clean hot preserving jars to 1/4 inch from the sealing edge. Seal with metal lid and sealing band. Process in a boiling water bath 10 minutes for pints and 1/2 pints.

MAKES ABOUT 2 TO 3 PINTS.

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