Sweet Tomato Chutney
|Ripe tomatoes||2 1⁄2 Pound|
|Sugar||1 1⁄2 Pound|
|Cooking apple||1 Pound|
|Cayenne pepper||1 Teaspoon|
|Allspice||1 Tablespoon (1 dessertspoon)|
|Ground ginger||1 Teaspoon|
Remove tomato skins.
Cut up and place in a large saucepan.
Boil slowly, stirring often to prevent burning.
When cooked, leave until cold and bottle.
Heat the preserving jars; then put in medium- sized raw tomatoes (unskinned, without blemish, but well washed and wiped) until each jar is neatly packed.
Into each jar put 2 tspn, of vinegar, then fill the jars to overflowing with boiling water.
Seal immediately, making them airtight.
The vinegar should be poured straight into the jars, NOT into the water.
It is probably the addi- tion of the vinegar which keeps the tomatoes firm and prevents the skins from wrinkling.