• 3 pounds green tomatoes, finely chopped
• 1 large onion, finely chopped
• 3 lemons
• 4 cups white sugar
• 2 teaspoons peeled, minced ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon cinnamon

DAY 1: Zest 3 lemons. It’s OK to include the inside white part of the peel. Cut peel into thin ribbons and set aside for tomorrow. Juice the 3 lemons. In a large glass or stainless steel bowl, mix tomatoes, onions, sugar, and lemon juice. Cover and allow to macerate overnight.

DAY 2: Prepare canner, heat lids in hot water, sterilize and heat jars. In a large stainless steel pot, combine lemon peel and water to cover. On medium-high heat, bring to boil. Boil for 5 minutes, or until peel is softened. Drain liquid. Add tomato mixture to pot. Over medium-high heat, boil until mixture thickens, about 20 minutes. Remove from heat. Stir in ginger, ground cloves and cinnamon.

Fill jars with hot chutney, leaving 1/4-inch headspace. Remove air bubbles and adjust headspace if necessary. Wipe down rim of jar if necessary, put lid and ring on and tighten to fingertip-tight. Lower jars into canner, and be sure they’re completely covered by water. Bring to a boil and process for 20 minutes. Remove lid and wait 5 minutes, then remove jars and allow to sit undisturbed until cool.