Green Tomato Chutney

• 2 8-ounce packages tamarind (available in Oriental groceries)
• 2 whole lemons, seeded and chopped
• 10 cloves garlic, peeled and chopped
• 10 cups chopped green tomatoes
• 6 cups brown sugar
• 1 1/2 cups seeded raisins
• 1 1/2 cups seeded muscat raisins, cut up
• 1 1/2 cups peeled, chopped ginger root
• 1 tablespoon salt, or as desired
• 1 teaspoon cayenne pepper, or as desired
• 4 cups cider vinegar

1. Pour boiling water (about 2 cups) over the tamarind and let stand until cool.
2. Place a sieve over a bowl and work the tamarind in it with your fingers, pressing the pulp through the sieve and leaving the seeds in it.
3. Add hot water as you work to facilitate the separation of seeds from pulp.
4. Put the tamarind pulp and liquid into a deep, heavy pot, add all other ingredients and simmer, uncovered, about 1 hour, or until the mixture is reduced to a saucelike consistency.
5. Put the mixture into sterilized jars, cover with canning lids and bands and process in a water-bath canning kettle for 30 minutes.
6. Cool, tighten bands and store until needed.

tamarind, lemons, garlic, green tomatoes, brown sugar, seeded raisins, raisins, ginger root, salt, cayenne pepper, cider vinegar

Taken from cooking.nytimes.com/recipes/9906 (may not work)