Autumn Clearing Green Tomato Chutney

The ultimate end-of-season recipe for clearing out unripened greenhouse tomatoes before the first deep frost hits. It results in a rich, spiced, and deeply savory condiment.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put the chopped green tomatoes, cooking apples, onions, and sultanas into a large, heavy-based preservation pan.

Step 2

Pour in the malt vinegar and add the ground ginger, whole mustard seeds, and salt. Bring the entire mixture to a boil over medium-high heat.

Step 3

Lower the heat to a gentle simmer and cook uncovered for 45 minutes, stirring occasionally, until the vegetables and fruits have thoroughly softened.

Step 4

Stir in the light brown sugar until completely dissolved. Continue to simmer on low heat for another 1 to 1.5 hours, stirring frequently to prevent sticking, until the chutney is thick, dark, and glossy, then spoon into warm, sterilized jars and seal.