Green Tomato Chutney

Thanks to the tomato blight, we had a lot of green tomatoes last year. What to do? Follow the lead from England. Apparently they deal with tomato blight every year.

I found this recipe on cooks.com and, of course, changed it a bit to fit my ingredients:

8 lbs. + tomatoes
2 c. cider vinegar
2 c. white vinegar
8 t. ground ginger
8 cloves garlic
2 t. mustard seed
4 pieces whole allspice
4 t. ground cumin
2 t. red (or yellow) curry
8 t. salt
1 1/2 c. honey
1 c. brown sugar
1 1/2 c. raisins
4 dry cayenne peppers
4 dry jalapeno peppers

Wash the tomatoes and cut off any bad spots. No need to skin them or chop them up - they'll break down in the pot. Combine all ingredients. Bring to a boil and then simmer for about an hour, stirring now and then. It should be pretty thick when done. Cool before packing. Makes about 1 quart.

Again, use a diffuser under your pot so that the mixture doesn't burn. I processed this in a hot water bath following instructions in the Blue Ball Book for tomatoes.