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

1. 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.

2. makes 1 quart

3. Note: Will keep 1 week in refrigerator. Serve with grilled meats and poultry, roasted pork, barbecued shrimp or fish.

4. Can be made more spicy or less by adjusting the amount of red pepper.
5. Can be hot packed into pint jars and boiling water bath for 10 minutes to keep longer.

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