Categories: chutney, pickles, relish
Ingredients
- 2 cups yellow onion, sliced
- 1/2 cup PLUS 1 Tbsp. champagne vinegar
- 3 Tbsp. brown sugar
- 1 tsp. mustard seeds
- 1 tsp. celery seeds
- Pinch red pepper flakes
- Pinch ground red pepper
- Pinch powdered mace
- Pinch cinnamon
- 1 Tbsp. salt
- 2 cups diced green tomatoes
- 1 cup finely chopped green cabbage
- 2 cups peeled, diced ripe tomatoes
Directions
- Place onion, 1/2 cup water, vinegar, brown sugar, spices and salt in a large heavy-bottomed saucepan. Bring mixture to a rapid boil over medium-high heat and cook until reduced in volume by half, about 20 minutes. Remove from heat and add green tomatoes and cabbage. Mix well and pour into a stainless or glass bowl. Let stand, loosely covered, until cool, stirring occasionally, then add red tomatoes.
-
makes 1 quart
-
Note: Will keep 1 week in refrigerator. Serve with grilled meats and poultry, roasted pork, barbecued shrimp or fish.
- Can be made more spicy or less by adjusting the amount of red pepper.
- Can be hot packed into pint jars and boiling water bath for 10 minutes to keep longer.