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[from the November 2000 newsletter] By popular request, the Dufferin Grove Park Green Tomato Chutney recipe (we have to use our park garden tomatoes green because the red ones always get stolen):
posted March 15, 2004
Dufferin Grove Park Green Tomato Chutney
16 cups diced green tomatoes 8 tablespoons minced fresh ginger
8 cups onions, sliced thin 4 minced garlic cloves
8 cups apples, coarsely chopped 20 juniper berries
3 cups packed brown sugar 16 cloves
2 cups raisins 1 cup apple cider vinegar
2 chili peppers, left whole 2 cups water.
Mix all together in a big pot and cook slowly for 2-3 hours, until everything is very soft. If you don't want your house to get smelly from the vinegar, cook it outside over a fire like we do in the park. This freezes well so we don't can it. Excellent with fresh bread and cheese.