Piccalilli (Green Tomato Chutney) - cooking recipe

Ingredients

3 red bell peppers
3 green bell peppers
2 quarts green tomatoes
10 small yellow onions
3 cups cider vinegar, divided
1/8 cup kosher salt
1 1/2 cups sugar
1/4 cup brown mustard seeds
1 1/2 teaspoons chili flakes
1 teaspoon sweet paprika
1 teaspoon smoked paprika

Preparation

Wash, seed and quarter the peppers. Wash and quarter the tomatoes. Peel and quarter the onions.
Pulse vegetables in batches in a food processor until they are cut to a small dice. (Or chop by hand into a quarter-inch dice).
Drain off extra liquid. In a large kettle, mix vegetables and 1 1/2 cups of vinegar.
Boil for 30 minutes, stirring often.
Drain and discard liquid.
Add remaining 1 1/2 cups vinegar, sugar and spices, and simmer for 3 minutes (or until desired consistency).
Pour into hot sterilized half-pint jars, allowing for 1/2 inch headspace, and process in a boiling water bath for 5 minutes (up to 1,000 ft of altitude).