Piccalilli (Green Tomato Chutney) |
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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 10 |
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I needed something to use up my green tomatoes. I found this recipe in Keeping the Harvest by Nancy Chioffi and Cretchen Mead. I modified the spices to suit my tastes (used heaping teaspoons). This makes an excellent meatloaf when combined (1/2 pt) with 1 lb ground turkey, 1 egg and 2 crushed matzos (topped with 1/4 cup of ketchup mixed with 2 Tbsp brown sugar and 1/2 tsp cumin). Also good on hamburgers (mixed with ketchup) and hotdogs. I hand chopped the veggies because I wanted to give this as gifts, and I like the uniformity of the pieces, but using a food processor would take a fraction of the time. Ingredients:
3 red bell peppers |
3 green bell peppers |
2 quarts green tomatoes |
10 small yellow onions |
3 cups cider vinegar, divided |
1/8 cup kosher salt |
1 1/2 cups sugar |
1/4 cup brown mustard seeds |
1 1/2 teaspoons chili flakes |
1 teaspoon sweet paprika |
1 teaspoon smoked paprika |
Directions:
1. Wash, seed and quarter the peppers. Wash and quarter the tomatoes. Peel and quarter the onions.
2. Pulse vegetables in batches in a food processor until they are cut to a small dice. (Or chop by hand into a quarter-inch dice).
3. Drain off extra liquid. In a large kettle, mix vegetables and 1 1/2 cups of vinegar.
4. Boil for 30 minutes, stirring often.
5. Drain and discard liquid.
6. Add remaining 1 1/2 cups vinegar, sugar and spices, and simmer for 3 minutes (or until desired consistency).
7. Pour into hot sterilized half-pint jars, allowing for 1/2 inch headspace, and process in a boiling water bath for 5 minutes (up to 1,000 ft of altitude).
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