Green Tomato Chutney

• 2 pounds green tomatoes, cut into 1/4- to 1/2-inch dice
• 1 medium-size white onion, quartered lengthwise and sliced 1/4 inch thick
• 1 small Anaheim chile pepper, preferably red, cut into thin rounds
• 1/4 cup currants
• 4 small cayenne or other red chile peppers, minced
• 2 tablespoons peeled and coarsely grated fresh ginger
• 3/4 cup firmly packed dark brown sugar
• 3/4 cup distilled white vinegar

1. Place all the ingredients in the pressure cooker and stir to mix.
2. Lock on the lid and bring to pressure over high heat about 6 minutes.
3. Reduce the heat to medium-high and cook for 10 minutes.
4. Remove from the heat and let sit for 10 minutes to finish cooking.
5. With the steam vent pointed away from your face, gently release any remaining pressure.
6. Cool and refrigerate overnight before using.
7. Will keep in the refrigerator, covered, for up to 2 months.

green tomatoes, white onion, chile pepper, currants, cayenne, ginger, brown sugar, white vinegar

Taken from www.cookstr.com/recipes/green-tomato-chutney-2 (may not work)