Ingredients for Chutney:
1.4kg Green tomatoes
450g Apples (peeled & cored)
225g Demerara sugar
400ml Malt vinegar
1tsp Cayenne pepper
1tsp Colman's English Mustard
1tbsp Ginger (chopped)
Being a chutney, it is a marvellously easy, 'one-pot' wonder but to start off, there is always a little pain. You will need to make a cross on the top of each tomato, then pop them in a large glass bowl and pour boiling water over them, covering the tomatoes completely. Then cover with a plate or tea-towel for about 3-4mins so that the skins begin the loosen and you can peel each tomato. Don't worry if they are not completely peeled, it doesn't really hamper the recipe.
Once the tomatoes are peeled, slice them thinly and put in your preserve pan. Finely chop the onions and half the apples and add to the pan and with the remaining apples, grate them before adding to the pan too. Add the remaining ingredients to the pan and slowly bring the mixture to a boil. Reduce the heat and simmer until tender and thick.
Let the mixture cool, then use a disposable pipping bag to transfer the chutney from the pan into the sterilized Glass Jars or Kilner Preserve Jars. The pipping bag isn't a necessity as the chutney can be spooned into the jars but whichever method used, ensure the chutney is covered with wax sealing discs and vinegar-proof lids. Then leave for 2-3mths in a cool dark place before opening and enjoying with some creamy cheese and a glass of port.
**Try not to be tempted to use too big a jar, there is no specific reason other than once open, it needs to be kept in the fridge.