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Green Tomato Chutney

An ideal recipe for anyone growing their own tomatoes who needs to use up their green ones at the end of the season. Makes about 6lb / 2.7kg

4lb / 1.8kg green tomatoes, roughly chopped
1lb / 450g cooking apples
1lb / 450g onions, peeled and chopped
3 red peppers, deseeded and diced
8oz / 250g sultanas
2-3 garlic cloves, finely chopped
1tbsp salt
1tbsp pickling spice
½tbsp dill seed
1lb / 450g soft brown sugar
1pint / 600ml cider vinegar

1. Put the tomatoes, apples, onions, red peppers, sultanas, garlic and salt in a large pan. Tie the pickling spices and dill seeds in muslin and add to the pan.

2. Dissolve the sugar in the vinegar and add to the pan. Simmer for 2½-3 hours until the mixture is thick and the vegetables reduced to a pulp. Stir frequently.

3. Remove the spices and spoon the chutney into prepared jars.

4. Seal with vinegar-proof airtight covers.