Green Tomato Chutney by Delia Smith
Makes about 8 lb / 3.6 kg
Ingredients
2.5 lb green tomatoes (1.1 kg)
2 lb onions (900 g)
2.5 lb cooking apples (1.1 kg)
1 lb raisins (450 g)
6 large cloves garlic, crushed
Half tablespoon cayenne pepper
Half tablespoon salt
2 level dessertspoons ground ginger
1 lb 6 oz soft brown sugar (or demerara) (625 g)
1 oz pickling spice (25 g)
3 pints genuine malt vinegar (1.75 litres)
Equipment
A small preserving pan
Eight 1 lb (450 g) preserving jars
A food processor
String
Gauze
Recipe
Wash the tomatoes and cut them into quarters; peel the onions and quarter them, quarter and core the apples, leaving the peels on and keeping them in water to prevent browning.
Chop the tomatoes into small pieces in a food processor and place them in the pan, next chop the onions, then the raisins followed by the apples (don't worry if they have now turned brown), adding them all to the pan. Now add the garlic, the cayenne, salt, ginger and sugar, blending everything thoroughly. Next tie the pickling spice in a small piece of double thickness gauze and attach it to the handle so that it hangs down into the other ingredients.
Now pour in the vinegar, bring to simmering point, remove any scum from the surface, then let it simmer very gently for about 3.5 hours without covering. Stir now and then, especially towards the end, to prevent sticking. It's ready when the vinegar has been almost absorbed, the chutney has thickened to a nice soft consistency and the spoon leaves a trail. Do be careful not to overcook, and remember it does thicken up quite a bit as it cools.
Pour the hot chutney into hot jars, filling them as full as possible. Cover with waxed sealing discs and seal with a tight lid at once. Label the jars when the chutney is cold.