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Green Tomato Chutney
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| Ingredients: | |
| 1.25kg | green tomatoes, roughly chopped |
| 250g | onions, finely sliced |
| 2tsp | salt |
| 0.5ltr malt vinegar | |
| 250g | soft light brown sugar |
| 125g | sultanas, roughly chopped |
| 1.5tsp | ground pepper |
Finely slice the onions and washed green tomatoes, cutting out any bad bits. Put in a large bowl and stir. Add the 2tsp of salt, stir again and then cover with cling film and leave overnight.
Next day - put the vinegar into a large saucepan, add the sugar and stir, over a medium heat, until all the sugar has dissolved. Bring to the boil and then reduce to simmer.
Roughly chop the sultanas and add to the simmering vinegar and sugar. Bring the whole mixture to a gentle boil.
Remove the cover from the tomato and onion mixture and drain - DO NOT RINSE. Add this mixture to the saucepan and stir in well. Add the pepper and stir again. Bring the whole mixture to a gentle boil.
The mixture needs to gently boil for 1.5 to 2 hours until thick and golden.
While the mixture is reducing place the washed and rinsed jars in the per-heated (140 degrees C - 280 degrees F) to dry and sterilise them.
When the mixture has reduced by a half and is thick and golden it's time to fill the jars. Use an oven glove the jars and mixture is hot. Remove any air bubbles, cover with waxed-paper discs (you could used a double layer of cling film instead) and when cooled add the lids. The chutney is ready to eat right away, or should keep for six months, maybe longer.
ENJOY.
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