This chutney recipe provides an excellent use for any leftover green tomatoes from your summer garden. It is ideal as a condiment with any Indian curry or rice dishes.
2 medium green mangoes, peeled and sliced
1 large onion, coarsely chopped
2 medium green tomatoes, cored and coarsely chopped
1cupdark brown sugar
4 small Scotch bonnet peppers or other hot red chili peppers, stemmed, seeded, and finely chopped
Place the mango slices, onion, and green tomatoes in the bowl of a food processor or blender and process until finely chopped. (If the mixture is too dry to process easily in a blender, add 2tablespoons of the vinegar.) Add the raisins and pulse a few more times to chop the raisins.
In a medium saucepan, combine the mango mixture with the dark brown sugar, salt, cloves, hot peppers, and peppercorns. Mix well and simmer for 30 minutes.
Add the vinegar and simmer over low heat for 2 hours more.
Pour the chutney into a sterilized (1-quart) jar, 2 (1-pint) jars, or sealable plastic containers, and refrigerate. Keeps up to 1 month.