Green Tomato Chutney with Ginger and Red Pepper

10 c Green tomatoes, Coarsely diced ( or use a Combination of
peaches, Plums, apples, and pears)
1 md Red pepper, diced
1 1/2 c Currants, raisins or chopped dates
1/2 c Fresh ginger root, peeled and thinly slivered
Grated rind of one lemon
4 c Sugar
3 c White vinegar
1/2 ts Salt
1 ts Whole cloves
3 x Sticks cinnamon (about 2 in each) tied in a cheesecloth
1 ts Freshly grated nutmeg
1 tb Curry powder
1 ts Red pepper flakes (to taste)

Combine all ingredients in a large heavy preserving kettle or Dutch oven. ( Avoid using pure, thin stainless steel. The chutney burns quite easily because of its high sugar content.) Bring to a boil slowly, stirring to help dissolve the sugar. Reduce heat. Simmer, uncovered, stirring often until chutney is dark and syrupy, about 2 hours. Remove spice bag. Pour into clean hot preserving jars to 1/4 inch from the sealing edge. Seal with metal lid and sealing band. Process in a boiling water bath 10 minutes for pints and 1/2 pints. Makes about 2 to 3 pints.

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