Green Tomato Chutney


2kg green tomatoes, sliced.

2 red peppers, chopped.

600gm onions, chopped.

600gm apples, chopped.

300gm sultanas.

25gm white mustard seeds.

25gm salt.

1 medium size piece of root ginger, well bruised.

1/2 tsp cayenne pepper.

600gm light brown sugar.

800ml malt vineger.


Place all the ingredients in a preserving pan. simmer slowly for two hours or so stirring intermittently, or until cooked down to a consistency when a spoon pulled across the surface leaves a trail. Texture may be improved by some crushing with a potato masher near the end of cooking.

Remove ginger before putting into sterilised jars. Fix lids on while hot.

Do not overcook as it thickens up a bit as it cools in the sealed jars.

Vegetable Recipes From Slopefield Allotments.