Chutney: Green Tomato Chutney

I have posted a recipe for pickling spice on here, if you use that and adjust the spices to your taste you can make this chutney exactly to the balance you like. If you make this please take a photo put together with this recipe

Keith Vigon @cook_4574654

United Kingdom

Saved

Ingredients

1.75 kggreen tomatoes, roughly chopped
450 gcooking apples, peeled, cored and chopped
450 gonions, chopped
2large garlic cloves, crushed
1 tbspsalt
3 tbsppickling spice (see note above)
600 mLcider vinegar
450 ggranulated sugar

Saved

Steps

1

Place the tomatoes, apples, onions and garlic in a large saucepan. Add the salt.
2

Tie the pickling spice in a piece of muslin and add to the pan.
3

Pour in half vinegar and bring to the boil. Lower the heat and simmer for 1 hour, or until the chutneys thick stirring frequently
4

Dissolve the sugar in the remaining vinegar and add to the chutney. Simmer for 1 1/2 hours until the chutney is thick stirring especially well towards the latter part of the cooking
5

Remove the muslin bag from the chutney. Spoon the hot chutney into warm sterilised jars stop
6

Cover with ad type vinegar proof lids in store for at least one month before using