GREEN TOMATO CHUTNEY
- 2lb / 1kg green tomatoes, chopped quite small
- 1lb / 500g cooking apples (eg tart windfalls), peeled, cored and chopped
- ¾ pint / 450ml white or cider vinegar
- 8oz / 250g raisins or sultanas
- 4oz / 125g soft brown sugar
- 1oz / 25g ginger, finely chopped
- 1/2oz / 15g green chillies, very finely chopped (optional)
- 8oz / 225g onions, chopped
- 1 tsp salt
- ½ tablespoon mustard seed
- 2 cloves garlic, crushed
- Put everything in a stainless steel or enamel pan (DO NOT USE AN ALUMINIUM PAN as it reacts with the vinegar and affects the taste).
- Bring slowly to the boil, stirring with a wooden spoon to dissolve the sugar.
- Simmer gently for about 1 hour, stirring as little as possible but making sure that the mixture does not burn.
- When the chutney is tender and thick, pour into warm sterilised jars (rinse jars in hot water, then dry in a cool oven for about 10mins). Cover with plastic or plastic-lined lids (vinegar will corrode metal lids) or use Kilner jars.
- Allow to mellow for at least 1 month (and preferably longer) before using as newly-made chutney will taste harsh and vinegary.