Green Tomato Chutney
2kg green tomatoes, sliced.
2 red peppers, chopped.
600gm onions, chopped.
600gm apples, chopped.
25gm white mustard seeds.
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.