Green Tomato Chutney


Adapted from ‘Mrs Postgate’s Green Tomato Chutney’ in Margaret Costa’s ‘Four Seasons Cookery Book

2lbs (900g) cooking apples
8oz (150g) onions
1oz (25g) garlic
4lbs (1.8kg) green tomatoes
2oz (50g) whole root ginger, bruised
2oz (50g) mustard seed, crushed
1 chilli, shredded, or to taste
2lbs (900g) Demerara sugar, or to taste
1.5 pints (800ml) vinegar
1oz (25g) salt

Peel and core apples, mince or chop finely. Mince or chop onions, garlic and tomatoes.
Tie root ginger and mustard seed in a muslin bag.
Put all ingredients in a large pan, bring to boil and simmer gently until mixture is thick, stirring frequently especially towards the end. This might take 3-4 hours. The mixture is ready when there is no free liquid.
Remove muslin bag. Pot while still hot in clean, sterilized jars.
Mature for 2-3months.