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· 12 cups sliced green tomatoes (1/2-inch, crosswise; approximately 12 medium)
· 1/4 cup kosher salt, divided
· 3 large Vidalia onions, coarsely chopped
· 4 medium Granny Smith apples, peeled, cored, coarsely chopped
· 1/4 cup golden raisins
· 1/4 cup raisins
· 1/2 teaspoon crushed red pepper flakes
· 3/4 teaspoon cayenne pepper
· 3/4 teaspoon ground allspice
· 3/4 teaspoon ground cloves
· 3/4 teaspoon ground nutmeg
· 3/4 teaspoon cinnamon
· 1½ cups granulated sugar
· 2 cups apple cider vinegar
1. Layer the green tomatoes in a large colander or steamer basket, sprinkling each layer with approximately 1/2 teaspoon of the salt in order to draw out moisture from them. Let the tomatoes sit for one hour, then rinse, and place in a large (at least 8-quart capacity), nonreactive (stainless steel) stockpot.
2. Add the onions, apples, and raisins to the stockpot, and stir to combine. Add the crushed red pepper flakes, cayenne pepper, allspice, cloves, nutmeg, cinnamon, sugar, and vinegar, and bring to a boil over medium-high heat.
3. Decrease the heat and simmer uncovered, stirring occasionally, until the tomatoes have broken down and the chutney is reduced by half, approximately 2 hours. Cool the chutney slightly before you spoon it into airtight containers—you will need multiples—and store in the refrigerator for up to a month.
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