Green tomato chutney

This is the first time I’ve made chutney and it worked really well! The tomatoes were donated by a lady who used to live next door to me, she pops round now and again… I will give her a jar, hope she likes it!

  • 1.2kg green tomatoes, chopped
  • 2 large onions, chopped
  • 450g flame raisins
  • 50g unsulphured dried apricots, chopped
  • 500g muscovado sugar
  • 2 tsp nutmeg
  • ½ chilli powder
  • 1 whole dried cayenne pepper
  • 1 litre malt vinegar

Put all the ingredients in a large stainless steel preserving pan (or heavy-bottomed pan) and bring to the boil. Cook on a gentle rolling boil for an hour then reduce the heat and simmer until thick. This might take 2-3 hours. You can tell when it is done when you can make a channel with a wooden spoon across its surface, if it leaves the channel for a few seconds without being filled by vinegar, it is ready. You are looking for a gloopy texture.

Using a jam funnel, transfer into hot clean jars that have been heated to 100°C for 20 minutes. When you put the lid on they will self-seal.

Don’t eat the pickle for three months!

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