Green tomato chutney 2

1 servings

Ingredients

Quantity Ingredient
4 pounds Green Tomatos
1 pounds Apples
½ pounds Stoned (or stoneless) small raisins
½ pounds Sultanas
1 pounds Brown sugar
1½ pounds Onions
8 To 10 Chillies -- (hot)
½ ounce Dried ginger
½ ounce Salt
1 pint Malt vinegar

Directions

Peel and cut up the onions, put in a large pan with a little water and boil until softish (the original used shallots and omitted this step You need to do this first, as the vinegar has a hardening effect on onions). Cut up the tomatoes, peel, core and cut up roughly the apples Bruise the ginger (if whole) and chillies and tie in a muslin bag (I like to add mustard seed, bay leaves, peppercorns and/or mixed pickling spice as well) (the foot of an old pair of clean tights will do, or a jelly bag)

Add everything except half the vinegar and the sugar and simmer until everything is soft - maybe a couple of hours.

Add the rest of the vinegar and sugar, and simmer until thickish.

Bottle - don't use metal lids or the acid in the vinegar will corrode them. Improves as it matures.

Yield: about 7½ lbs.

Adapted from HMSO Ministry of Agriculture, Fisheries and Food (UK) Bulletin 21'Home Preservation of Fruit and Vegetables' First published 1929.

20 Oct 1994

Recipe By :

From: Marjorie Scofield Date: 11-16-95 (11:18) (160) Fido: Recipes

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