AuthorBen WatsonDifficultyBeginnerAlways a winner if your greenhouse is full of green tomatoes after a miserable summer.
400g green tomatoes
400g apples, peeled
400mls spirit vinegar
360g onions, peeled
260g sugar
160g raisins
20g mustard seeds
10g ginger purée
5g cumin seeds
4g salt
1
Chop the apples and onions. If the tomatoes are big, chop them up roughly. If small, they can go in whole. You don't need to skin them, though you can if you prefer.
2
Place all ingredients into a pan. Bring to the boil and simmer for 20 minutes. Add sugar and stir until dissolved, then simmer for 2 hours, stirring occasionally.
3
Heat up jars in the oven, dishwasher or a hot water bath. Spoon the chutney into the hot jars, or use a jam funnel, and seal with wax discs and cellophane tops or tight-fitting screw tops to form a seal.
4
Leave to cool before storing in a dark cupboard.
Ingredients
400g green tomatoes
400g apples, peeled
400mls spirit vinegar
360g onions, peeled
260g sugar
160g raisins
20g mustard seeds
10g ginger purée
5g cumin seeds
4g salt