Green Tomato Chutney

• 2 1/2 lbs green tomatoes (a few ripe or partially ripe are fine to be included)
• 1 1/4 cups light brown sugar, packed
• 1 cup chopped red onion
• 1 cup golden raisin
• 1 cup cider vinegar
• 2 tablespoons chopped candied ginger
• 1 tablespoon yellow mustard seeds
• 1 teaspoon chili pepper flakes
• 1 teaspoon coriander seed
• 1 teaspoon kosher salt
• 1/2 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1 cinnamon stick
• 1/16 teaspoon ground nutmeg

1. Place all of the ingredients in a medium sized (about 4 qt) thick-bottomed pot. Bring to a boil and reduce to a simmer. Cover and cook for 45 minutes, stirring occasionally. Remove lid and simmer uncovered for an additional 15 minutes to thicken.
2. Note: If desired, this recipe can be canned by processing filled (sterilized!) jars in a boiling water bath for 15 minutes. Recipe will fill six 8-oz jars or three 16-oz jars. Otherwise, chutney will keep in the refrigerator for a few months.

green tomatoes, light brown sugar, red onion, golden raisin, cider vinegar, candied ginger, yellow mustard seeds, chili pepper, coriander seed, kosher salt, ground allspice, ground cloves, cinnamon, ground nutmeg

Taken from www.food.com/recipe/green-tomato-chutney-508647 (may not work)