Green tomato chutney

One of the main reasons I like to make chutney is that I hoard jam jars for the occasion and so need to use them up.

The main thing I hate about making chutney is that you start with a large pan of lovely veg and end up with just a few jars full...

Anyway, there were green tomatoes left in the greenhouse so it was green tomato chutney time.

The chutney bible in this house is "Home Preserves" from the St Michael cookery library circa 1979. It's full of marmalades, pickles, preserves and chutneys of every description.

I have adapted the green tomato chutney recipe as follows:
4lbs green tomatoes, chopped
1lb apples, peeled and chopped
1lb onions, peeled and chopped
2 garlic cloves, crushed
8oz sultanas
1 tablespoon pickling spice
1 teaspoon ginger
1 teaspoon chilli
1 pint vinegar
1lb sugar

Place tomatoes, apples, onions, garlic, and sultanas into a very large pan. Add the spices. Add half the vinegar and bring to the boil, then simmer for about an hour until the mixture is thick.

Dissolve the sugar in the remaining vinegar and add to the chutney.

Simmer, stirring frequently, until the chutney is thick (up to 1 1/2 hours).

Put chutney while hot into sterile jars and seal with lids or airtight covers.

Makes about 51/2lbs.

Enjoy.