Piccalilli (Green Tomato Chutney)

• 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

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).

red bell peppers, green bell peppers, green tomatoes, yellow onions, cider vinegar, kosher salt, sugar, brown mustard seeds, chili flakes, sweet paprika, paprika

Taken from www.food.com/recipe/piccalilli-green-tomato-chutney-337147 (may not work)