Green tomato chutney 2
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Green Tomatos |
| 1 | pounds | Apples |
| ½ | pounds | Stoned (or stoneless) small raisins |
| ½ | pounds | Sultanas |
| 1 | pounds | Brown sugar |
| 1½ | pounds | Onions |
| 8 | To 10 Chillies -- (hot) | |
| ½ | ounce | Dried ginger |
| ½ | ounce | Salt |
| 1 | pint | Malt vinegar |
Directions
Peel and cut up the onions, put in a large pan with a little water and boil until softish (the original used shallots and omitted this step You need to do this first, as the vinegar has a hardening effect on onions). Cut up the tomatoes, peel, core and cut up roughly the apples Bruise the ginger (if whole) and chillies and tie in a muslin bag (I like to add mustard seed, bay leaves, peppercorns and/or mixed pickling spice as well) (the foot of an old pair of clean tights will do, or a jelly bag)
Add everything except half the vinegar and the sugar and simmer until everything is soft - maybe a couple of hours.
Add the rest of the vinegar and sugar, and simmer until thickish.
Bottle - don't use metal lids or the acid in the vinegar will corrode them. Improves as it matures.
Yield: about 7½ lbs.
Adapted from HMSO Ministry of Agriculture, Fisheries and Food (UK) Bulletin 21'Home Preservation of Fruit and Vegetables' First published 1929.
20 Oct 1994
Recipe By :
From: Marjorie Scofield Date: 11-16-95 (11:18) (160) Fido: Recipes