Green Chile Chutney
Raisins, although
no longer produced in New Mexico, were an important crop during the 19th century for the local market.
1 - 4oz can of  Hot
Chopped Green Chiles
5 ounces Nacho
Sliced Jalapeños (optional)
3 ½ cups cider
vinegar
24 large ripe
tomatoes, quartered
4 large onions,
chopped
½ pound seedless
raisins
2 cups sugar
2 ounces fresh
ginger root, peeled and chopped
4 tablespoons salt
1 stick cinnamon
6 whole cloves
You must Hot Green
Chiles for this recipe. Use the extra Nacho
Sliced Jalapeños only if you like chutney very hot! In a large stockpot combine
all of the ingredients. Bring to a slow boil for 3 ½ hours. Bottle in sterilized
jars.
Makes two quarts
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