Green Tomato Chutney
|Green tomatoes||4 Pound (2 Kilogram)|
|Cooking apples||1 Pound (500 Gram)|
|Shallots/Onions||1 Pound (500 Gram)|
|Dried gingerroot||1⁄2 Ounce, bruised (15 Gram)|
|Raisins||8 Ounce (250 Gram, Large Sized)|
|Soft brown sugar||1 Pound (500 Gram)|
|Vinegar||1 Pint (600 Milliliter)|
Peel and chop the tomatoes, apples and shallots finely, or mince.
Tie the bruised ginger and chillies in muslin.
Put all ingredients into a large saucepan or preserving-pan and heat gently, stirring, until the sugar has dissolved.
Continue to simmer, until the mixture is thick and a wooden spoon drawn across the bottom of the pan leaves a channel visible for a few seconds.
Remove the bag of spices.
Transfer to clean, warm jars, cover securely and label.