FoodRecipesCondiments
Ingredients: to make 10 lb chutney
2 lb / 1Kg green tomatoes
3 pints / 2litre distilled vinegar ( extra strength)
2 lb / 1Kg large cooking apples
2 lb / 1Kg onions
3 cloves garlic
1 lb / 2Kg sultanas
22 oz / 1.5Kg sugar
1 oz / 25g salt
2 oz / 50g ground ginger
2 oz / 50g freshly ground mustard seed
1 tsp / 2g allspice
1 tsp / 2g ground cinnamon
Instructions:
Core the apples and remove any brown skin from the onions.
Chop the apples, onions, tomatoes, sultanas and garlic. Add all the remaining ingredients and simmer for 1 to 2
hours.
Place the jars in a slow (gas mark 1/2 250 F 120 C) oven to warm up.
Ladle the chutney into the jars and fill to the top and cover straight away with plastic covers. These can be cut
from thin high density polythene freezer bags. Secure the covers with rubber bands and make second covers
over the top with aluminium foil.
Store in a cool cupboard.
Keep for at least 1 month before using.