Last night, I made a nice big pot of apple green tomato chutney from the recipe below:
I didn’t measure the spices exactly, used somewhat less sugar than it called for, and added a small chili pepper, so my results may be somewhat different from the recipe. But it was very, very tasty. Tart, spicy, and flavorful. I’m looking forward to serving this with the chicken, and for the Deep-Fried Chanukah Party. This is an excellent way to deal with the influx of apples and green tomatoes in late September and October here.