This recipe sounds a lot like one from my childhood. If you try it, let us know what you think.
Source: Diana Rattray, About.Com Southern Food,
- 2 1/2 pounds firm green tomatoes, about 6 cups diced
- 1 cup golden raisins
- 1 cup chopped onion
- 1 1/2 cups light brown sugar, firmly packed
- 1 teaspoon salt
- 1 1/4 cups cider vinegar
- tablespoon mixed pickling spices
- teaspoon chili powder
- tablespoon chopped crystallized ginger
Trim the stem and blossom ends from tomatoes and cut into 3/4-inch dice (you chould have about 6 cups). Combine all ingredients in a heavy kettle; bring to a boil. Reduce the heat and cook for about 1 hour, until thickened.
Spoon chutney into hot sterilized jars, leaving 1/4-inch head space; wipe jar rims. Cover at once with metal lids, and screw on bands. Process for 15 minutes in a boiling-water canner, or 20 minutes for altitiudes of 1001 to 6,000 feet. Over 6,000 feet, process for 25 minutes.
Makes about 3 pints of green tomato chutney.