Originally Posted by hotdog
Yes please! I have just picked a bowl of green tomatoes as my plants now have blight.
Sorry for the delay, I had to chase up the person I'd lent the recipe to.
Green Tomato Chutney
4lb green tomatoes
wiped and any bad parts cut out
1lb cooking apples
(or any sharp flavoured apples) Peeled cored and finely chopped or coarsely grated
peeled and finely chopped
8 ozs sultanas (or raisins) chopped
1 level tablespoon (15g) of salt
1 level teaspoon (5g)mustard seed
1 level teaspoon (5g) ground ginger
1/4 level teaspoon cayenne pepper
1pint (20 ounces - the recipe is English)
- the brown stuff - it has the best flavour for this chutney)
1lb soft brown sugar
(The real stuff not the refined sugar dyed to look like brown sugar)
Put veg and fruit in a large pan with the spices and half the vinegar, cover with a lid and cook gently stirring regularly for 1-2 hours until the ingredients are soft and pulpy.
Mix the sugar with the remaining vinegar and add to the mixture. Stirring thoroughly bring the conttents up to the boil, then cook gently without a lid until the mixture is thick and there is no free vinegar remaining in the pan.
Pour at once into hot, dry, sterilised jars and fill to within 1/2 an inch of the rim of the jar. Cover and seal immediately. Doing this while the jars and contents are still red hot you'll get a good seal and there is no need to can them after sealing. (The same applies to jam and marmalade.)
Mason jars (or Kilner jars in UK) are ideal for this. I sterilise mine while the chutney is cooking by washing in hot soapy water, rinsing and then drying in a low oven, keeping them there until the chutney is ready.