Green Tomato Chutney

Green Tomato Chutney 

Makes: 2.7kg (6 - 7lb)

1.8kg (4lb) Green Tomatoes 

675g (1½lb) Onions 

450g (1lb) Cooking Apples 

450g (1lb) Soft Brown Sugar 

600ml (1 pint) Vinegar 

225g (8oz) Seedless Raisins or Chopped Dates 

25g (1oz) Root Ginger 

8 Red Chillies 

2 tsp Salt

Wash and chop the tomatoes, peel and chop the onions. 

Place the tomatoes, onions, apple and half of the vinegar into a heavy bottomed saucepan, bring to the boil and cook for about 30 minutes or until tender. 

Place the bruised ginger and chillies into a muslin bag and add to the mixture. 

Add the raisins or dates. 

Continue cooking for 1 hour until the mixture starts to thicken, stirring occasionally. 

Add the sugar, remaining vinegar and salt, stirring until fully dissolved. 

Continue simmering, pressing the muslin bag occasionally with a wooden spoon, until the mixture becomes thick, stirring occasionally. 

Remove the muslin bag before potting. 

Leave for 4 - 6 weeks to allow the flavour to mature 

*Here's another great recipe from Tom Veitch your excess of green tomatoes!