Green Tomato Chutney

Chop the green tomatoes and onions into uniform pieces approximately ¼-inch in size, discarding any blemished portions.

Combine the chopped green tomatoes, onions, and salt in a large heavy-bottomed pot, stirring well to distribute the salt evenly.

Pour the apple cider vinegar and sugar into the pot, stirring constantly until the sugar dissolves completely.

Add the ground nutmeg, cinnamon, and ground cloves to the pot, stirring thoroughly to incorporate the spices.

Slice the chili pepper and add it to the pot, adjusting the quantity to your preferred heat level.

Bring the mixture to a boil over medium-high heat, then reduce heat to medium and maintain a gentle simmer.

Stir the chutney occasionally during simmering to ensure even cooking and prevent sticking on the bottom of the pot.

Cook until the green tomatoes break down into a thick, jammy consistency and the mixture has reduced by approximately half, approximately 35-40 minutes total.

Remove the pot from heat and allow the chutney to cool slightly before transferring to sterilized jars for storage or serving.