GREEN TOMATO CHUTNEY
A good way to use all those unripe green tomatoes at the end of the summer. It makes a rich preserve which goes well with cold meats particularly ham. Make it now to serve at Christmas.
1KG(2lb) GREEN TOMATOES CHOPPED
1.2 KG(2&1/2 LB) COOKING APPLES ( WGHT AFTER PEELING AND CORING) CHOPPED
500g(1LB) SULTANAS OR RAISINS
1KG (2LB) ONIONS FINELY CHOPPED
600G( 1LB 6 OZ) DARK BROWN SUGAR
1/2 TEASPOON CAYENNE PEPPER
30g( 1 &1/2 OZ) MUSTARD SEED
40g(2OZ) FRESH ROOT GINGER CRUSHED
600ML of MALT VINEGAR
Place the ginger and mustard seed in a muslin bag and tie the top
Warm the vinegar and spices and sugar in a large pan/mazarine while preparing the fruit.
Place the chopped fruit and onions in the warm liquid
and gentlly heat to boiling point
simmer until it is thick stirring regularly to avoid it catching on the pan. Simmer for 3 hours.The muslin bag of spices can be removed after 1 hour or you can leave it longer.
Bottle in hot sterilized kilner jars and seal them. When cool the lid should be sealed.
Store in a cool place