Tomato Chutney/And Used As An Appetizer With Brie
Submitted by sweetielola on September 09, 2003 at 11:05 pm

DESCRIPTION
Tomato Chutney/and used as an appetizer with brie

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Green Tomato Chutney

2-1/4# green tomatoes, peeled, cored, and chopped into 1/4"-1/2 chunks (about 6 cups)
1/2 cup white tarragon vinegar
1 c cider vinegar
1-1/2 cups dark brown sugar, firmly packed
1/2 cup sugar
1 tsp. kosher salt
2 TB finely chopped crystallized ginger
1 cup golden raisins
1-1/2 tsp. ground coriander
2 tsp. curry powder
1 tB grated lemon zest
2 TB freshly squeezed lemon juice
2 tsp finely chopped garlic

Put the tomatoes into a nonreactive Dutch oven. Add remaining ingredients and bring to a boil over high heat. Reduce the heat to medium-low and simmer about 40 minutes, stirring occasionally, until most of the liquid evaporates and has thickened.

When the chutney is close to done, fill a large pot with water sufficient to cover 1/2 pint Mason jars by an inch or 2 and bring to a boil. Using tongs, submerge 3 jars into the boiling water and boil for 5-6 minutes, adding the seals toward the end. Leave at a boil.

Carefully remove a jar, fill with chutney to within 1/4" of top. Put top on, and repeat with remaining jars.

Put through a 20-minute hot-water bath.

Let sit over night upside down, and check seals. Shelf life of 1 year.

Yield 3 1/2 pints.

I got the following brie recipe, which I use the tomato chutney on from Allrecipes.com:

1 (2.2 pound) wheel Brie cheese
2 teaspoons ground curry powder
1 (12 ounce) jar mango chutney (use the tomato)
1 cup chopped cashews
1 French baguette, cut into 1/2 inch slices

Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 Sprinkle curry powder over top and sides of Brie; rub the curry powder into the rind to thoroughly coat the surface. Place the Brie wheel in a large pie plate or oven proof dish. Spread a generous layer of chutney over the top, and evenly sprinkle with cashews.
3 Bake 15 minutes in the preheated oven, or until cashews are slightly golden and cheese inside the rind is melted. Serve with slices of baguette.