Green Tomato Chutney

Now, having to grow tomatoes outside (as is the case for me, Sam) means that not all the tomatoes have the time they need to ripen. Last year I was left with a large quantity of green tomatoes and this year I also have more again. So what to do with them all, well of course make yummy chutney! I used this recipe last year and will be using it once again, so here it is:

Green Tomato Chutney

1.1kg/2lb 8oz green tomatoes

900g/2lb onions

1.1kg /2lb 8oz cooking apples

450g /1lb raisins

6 large cloves of garlic, crushed

1/2 tablespoon cayenne pepper

1/2 tablespoon salt

2 level desertspoons ground ginger

625g/1lb 6oz soft brown sugar (or demerara)

25g/1oz pickling spice

1.75l/3pints genuine malt vinegar

Method

1. Quarter tomatoes, onions, apples (cored). Leave apple peel on and keep in water to prevent browning.

2. Blend tomatoes and add to pan, next onions, then raisins followed by the apples

3. Now add the garlic, cayenne pepper, salt, ginger and sugar. Mix everything thoroughly.

4. Next tie the pickling spice in the gauze and attach to the pan handle.

5. Now pour in vinegar, bring to simmering point. Remove any scum from the surface, then let it simmer very gently for about 3 1/2 hours without covering. Stir now and then, especially towards the end, to prevent sticking.

6. It’s ready when the vinegar has been almost absorbed, the chutney has thickened to a nice soft consistency and the spoon leaves a trail. Do be careful not to overcook and remember it does thicken up quite a bit as it cooks.

7. Pour the hot chutney into hot jars, filling them as full as possible. Cover with waxed sealing discs and seal with a tight lid at once. Label the jars when the chutney is cold.

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