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Wolfberry Chutney

Servings: Yield: About 3-4 pints
My wolfberries (solanum Andersonii) grow in wild profusion in the El Paso, Texas and south central New Mexico region.

In large cosmopolitan centers, one may find them already picked, or you may substitute one of its relatives, the tiniest grape tomatoes.

3 cups wolfberries (or tomato substitute)
1 chopped cucumber
1 chopped sweet red pepper
1 cup brown sugar
1/4 teaspoon hot red pepper flakes
1/3 teaspoon salt
1/3 teaspoon cinnamon
1 1/2 cups chopped apples
1 chopped onion
1/3 cup raisins
1 cup vinegar
1/3 teaspoon crushed garlic
1 teaspoon ground ginger

Combine all ingredients and cook slowly until thick, about 1 1/2 hours. As mixture thickens, stir freuently to prevent sticking. Pour, boiling hot, into sterilized jars, leaving 1/2 inch head space. Adjust caps. Invert on towel five minutes, then set upright to seal.

Makes about 3-4 pints.

Source: Charlotte Geier-My Own Recipe
Submitted By: Charlotte Geier
Date: 7 Mar 2003