Green Tomato Chutney

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Step 1 Put the tomatoes, shallots or onions and apples in a large, heavy-based, non-reactive pan, with half the vinegar.

Step 2

Step 2 Bring to the boil then gently cook for about 30 minutes, until tender. Tie the chillies, ginger and mustard seeds (if using) in a muslin bag. Bruise with a heavy rolling pin or hammer and add to the pan with the raisins.

Step 3

Step 3 Cook on a low heat, stirring from time to time, until the mixture thickens (about 1 hour).

Step 4

Step 4 Add the salt, sugar and the rest of the vinegar, stirring well until the sugar dissolves. Continue cooking until the mixture has thickened.

Step 5

Step 5 Remove the muslin spice bag. Pot into sterilised jars while the chutney is still warm. Seal. Leave for 6 weeks to mature.

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