Green Tomato Chutney
|Onions||1 Pound, chopped (500 Gram)|
|Green tomatoes||5 Pound, sliced (2.5 Kilogram)|
|Pickling spice||1 Tablespoon|
|Malt vinegar||1 Pint (600 Milliliter)|
|Brown sugar||1 Pound (500 Gram)|
Simmer the onions in the water in a large saucepan until they are soft.
Remove from the heat and drain well.
Return the onions to the pan and add the tomatoes, salt and pickling spice.
Return to the heat and bring to the boil, stirring occasionally and adding just enough vinegar from time to time to prevent the mixture sticking to the pan.
Cook for 1 1/2 hours or until the chutney is thick.
Stir in the remaining vinegar and the sugar.
Simmer for a further 20 to 25 minutes, stirring occasionally, or until the chutney is very thick.
Ladle into warmed jam jars.
Seal with vinegar-proof covers and secure with rubber bands.
Label and store in a cool, dry place.