Spicy Green Tomato Chutney

When you live in Minnesota, your tomato crop is always at risk of being wiped out by frost before most of them ripen. This past week they predicted several nights of hard frost, so I decided it was time to pick all the firm green tomatoes, both cherry and full size, and do something with them. Since I'm on a chutney jag at the moment, that's what I made. A little spicy from the ginger, but delicious served with pork.

Spicy Green Tomato Chutney
Makes 2 1/2 pints
Adapted from Simply Recipes

2 lbs firm green tomatoes, about 6 cups chopped
1 cup brown sugar, packed
3/4 cup chopped red onion
1 cup golden raisins
3/4 cup cider vinegar
2 Tbsp peeled, chopped ginger
1 Tbsp mustard seeds
1/4 tsp cayenne pepper
1 tsp fennel seeds
1 tsp salt
1/2 tsp ground allspice
1/8 tsp ground cloves
1 cinnamon stick
Pinch of ground nutmeg

Put all ingredients in a thick bottomed heavy pot, like a Dutch oven. Bring to a boil over medium heat. Turn the heat down to low. Cover and simmer for 45 minutes. Stir the mixture, smashing the cooked soft tomatoes with a cooking spoon. Remove cover and cook 5-10 more minutes, stirring frequently. 

When the chutney is as thick as desired, remove from heat. Store in sealed containers in the refrigerator.