Green Tomato Chutney
|Green tomatoes||1 1⁄2 Pound, sliced (700 Gram)|
|Onions||8 Ounce, skinned (225 Gram)|
|Apples||8 Ounce, peeled and cored (225 Gram)|
|Salt||1 Teaspoon (Leveled)|
|Malt vinegar||1⁄2 Pint (300 Milliliter)|
|Ground ginger||4 Teaspoon|
|Cayenne pepper||1 Pinch|
|Dry mustard||1 Teaspoon (Leveled)|
|Demerara sugar||4 Ounce|
Put the tomatoes, onions and apples through a coarse mincer.
Then put them in the pressure cooker with the salt, vinegar, spices and mustard.
Put on the lid and cook for 10 minutes at high (15 lb) pressure.
Reduce pressure slowly.
Add the sugar and stir until it is dissolved.
Return the uncovered cooker to the heat.
Bring to the boil, stirring, and continue boiling until a thick consistency is reached.
Remove the cooker from the heat and allow the chutney to cool for about 10 minutes.
Test for seasoning, then pot and cover.
Keep the chutney for 2 months before using.