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	<title>Rare Forms by Amy Goldman &#187; Accompaniments</title>
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	<description>Amy Goldman is preserving the agricultural heritage and genetic diversity of heirloom fruits and vegetables.</description>
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		<title>GREEN TOMATO AND CURRANT CHUTNEY</title>
		<link>http://www.rareforms.com/food/green-tomato-and-currant-chutney/</link>
		<comments>http://www.rareforms.com/food/green-tomato-and-currant-chutney/#comments</comments>
		<pubDate>Tue, 29 Jul 2008 16:29:24 +0000</pubDate>
		<dc:creator>Karen</dc:creator>
				<category><![CDATA[Accompaniments]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Recipes]]></category>

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If, according to tomato guru Jan Blum, “paste tomatoes specialize in sauces,” then green tomatoes specialize in chutneys, chow chows, and pickles. This sweet and spicy chutney is an appetizing aside.

Yield: 4 quarts.
6 pounds green (unripe) tomatoes, cut into small dice
2 cups small-diced onions
3 tablespoons slivered garlic
3 tablespoons peeled and slivered fresh ginger
2 cups dried [...]]]></description>
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