Green Tomato Chutney
The Hinge Recipe:


Vegetarian-friendly

Ingredients:

¼lb root ginger
8-10 chillies
1 tablespoon of ground black peppercorns
1 teaspoon of crushed juniper berries
1 dessertspoon of cardamom seeds
1 teaspoon of fennel seeds

1 teaspoon of ground allspice
1 tablespoon of tamarind paste
½pound of (preferably) fresh dates, chopped
6 bananas, sliced thinly
4lb green tomatoes, sliced thinly
2lb cooking apples, cored and sliced.
2 lbs thinly-sliced runner beans
8oz Lexia raisins, chopped
4 oz sultanas, coarsly chopped
2lb shallots, chopped finely
4 cloves of garlic, chopped finely
2 tsp sea salt
1½lb brown sugar
1 pint pickling-strength vinegar

Method
1. Chop the ginger and the chillies, and put it in a muslin bag with
the juniper berries, cardamoms and fennel seeds.
2. Place all the other ingredients except the beans in a preserving pan
and suspend the muslin bag among them.
3. Bring to the boil, stirring until the sugar has dissolved, and
simmer (for at least two hours) until the desired consistency is
reached.
4. Add the beans and simmer for another ten minutes.
5. Remove the muslin bag. With a wooden spoon and a wire strainer,
force as much of the contents of the bag through as a purée, and add to
the chutney.
6. Pour into hot sterilised jars, leave the lid on loosely for one
minute, then screw down, and label the jars when cool enough.

--
Rusty
Emus to: horrid dot squeak snailything zetnet point co full-stop uk
http://www.users.zetnet.co.uk/hi-fi/