GREEN TOMATO AND MINT CHUTNEY
This is a good use for end-of-season green tomatoes, and this chutney just might go well on a hamburger.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 6 half-pint jars
Number Of Ingredients 7
Steps:
- Place a large stockpot of water over high heat, and bring to a boil. Cut a 1-foot square of cheesecloth. Place mint in center, and form a bundle; secure with kitchen twine, and set aside. Prepare an ice bath, and set aside.
- Remove core at stem end of each tomato, and cut an "X" in the skin at the other end. Drop tomatoes in boiling water, 3 at a time, and cook until skins begin to loosen or crack, about 8 minutes. Plunge into ice bath. Using a paring knife, peel off skin and discard. Repeat with remaining tomatoes. Cut tomatoes into 3/4-inch chunks, and set aside.
- Combine onions, vinegar, mint bundle, sugar, salt, raisins, and 1 cup water in a low-sided, 6-quart saucepan. Set over medium-high heat, and bring to a boil.
- Add tomatoes, and reduce to a simmer. Cook, stirring frequently, until the tomatoes are tender, about 1 hour.
- Increase heat to high, and continue cooking, stirring frequently, until almost all liquid has been absorbed, about 5 minutes. Remove pan from heat, and discard the mint bundle.
- Transfer to a large bowl set over an ice bath to chill; store in airtight container, refrigerated, up to 4 weeks.
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