Ingredients
1 package green tomatoes
6 large onions
2/3 cup salt
1 quart vinegar
1 quart water
1 thumb of fresh ginger (to taste)
1 tablespoon whole cloves
1 tablespoon cinnamon (sticks or ground)
1/4 pound white mustard seed
1 quart additional vinegar
2 pounds brown sugar
Method
Trim and wash the green tomatoes. Chop the tomatoes and onions very finely, either by hand or with a food processor for a finer texture. Place the chopped tomatoes and onions in a large bowl and sprinkle evenly with the 2/3 cup salt. Cover and let sit overnight to draw out excess moisture and season the vegetables.
The next morning, drain off the liquid and rinse briefly if desired. Combine 1 quart vinegar and 1 quart water in a large pot and bring to a gentle boil. Add the drained tomatoes and onions to the hot liquid and scald them briefly, just until heated through—this helps to soften the vegetables and build flavor. Drain the vegetables thoroughly.
In the same pot, combine the drained vegetables with the remaining ingredients: the additional 1 quart vinegar, brown sugar, white mustard seed, cloves, cinnamon, and a small amount of grated or sliced fresh ginger to taste. Stir well to dissolve the sugar and distribute the spices.
Return the mixture to a low simmer and cook uncovered over low to medium-low heat, stirring occasionally to prevent sticking. Continue cooking until the tomatoes and onions are tender and the mixture has thickened slightly, about 1½ to 2 hours. Adjust seasoning if needed—add more sugar for sweetness, more vinegar for tang, or more ginger for warmth.
When the chutney-like mixture is done, ladle it while hot into clean, sterilized jars or into glazed earthenware crocks suitable for preserving. Seal jars according to safe canning practices if you plan to store at room temperature; otherwise, keep refrigerated. The flavors will mellow and improve after several days. Store in a cool, dark place and use within a year for best quality.