Green Tomato Chutney

 Its been a busy week here at our little Blue House. The Victory Garden is coming to an end and so the harvest has to be preserved. Although we are still getting red tomatoes..many many are still green. So, following in my grandmothers footsteps, Ive been making Green Tomato Chutney.

Nanas original recipe came from the Ministry of Foods Leaflet "Pickles and Chutney" but she ammended it slightly to include apples from Auntie Jeans tree and added raisins...and I have continued with this recipe for many years.

I must say.. its absolutely delicious, especially when its served with a little cold meat or cheese. And for you Brits out there..tastes just like Branston Pickle

2lb (6 cups) Green Tomatoes, skinning is optional

2lbs (6 cups) onions,chopped

1lb (3 cups) apples, chopped
5oz (1 cup) raisins
3 Garlic cloves
1/4 tsp Cayenne pepper
1/4 tsp Black pepper
2 tsp Sea salt
1lb (2½ cups) Brown sugar
32fl oz (4¼ cups) Malt or Apple Cider Vinegar

• Peel, core and chop the apples
• Chop the tomatoes, onions, and raisins roughly and mince the garlic.
• Place all ingredients into a stainless steel pan and bring to a boil. 
• Reduce heat to low and then simmer uncovered for an hour. 
• Keep an eye on it and stir occasionally.

• The chutney will turn brown and will have reduced down within that hour's cooking time. 
• Spoon the chutney into warm, sterilized jars and seal with lids.  
• There is no need to water bath chutneys...but I do for 10 mins
• Label the jars when cool and store in a dark cupboard. 
• Refrigerate the jars once opened

When it's time to eat your chutney, make sure to open a sealed jar at least half an hour before you want to eat, otherwise all you taste is vinegar

Ministry of Food Leaflet, no.6