Core 4 LB/1.8 kg green tomatoes. Immerse them
a few at a time in boiling water for 10 seconds to loosen the
skins, transfer to cold water, then peel them.
Thickly slice them and combine in a large
bowl with 1 1/2 LB/750g sliced onions, 2 cups/400g dark brown
sugar, 1 1/4 quart/1.24 liters dark beer, 2 tablespoons salt, 1
tablespoon ground ginger, and 1 teaspoon nutmeg.
In a piece of cheesecloth tie 2 teaspoons
peppercorns and 2 or 3 dried hot red chili peppers and add to
the tomatoes. Stir to mix, cover tightly, and leave overnight at
room temperature to macerate.
The next day, peel, core and slice 4
pounds/1.8 kg tart apples and mix with the tomatoes. Bring to a
boil in a large preserving pan and simmer until the mixture is
dark, rich, and very thick, 1 1/2 to 2 hours.
Stir often, especially toward the end of
cooking. Discard the cheesecloth bag, pack the chutney into
sterilized jars, seal. This makes about 3 quarts/ 3 litters.
This Recipe of the Month
selection comes from Anne Willan's newest release: Anne
Willan From My Ch¥teau Kitchen (Clarkson Potter/Publishers.
April 2000)
www.randomhouse.com
