Ingredients
- 2 kg’s Green tomatoes
- 4 good sized Bramley apples
- 1 kg Soft brown sugar
- 1 Litre malt vinegar
- A child’s hand of root ginger
- 6 Red chillies
- 250g Raisins
- 600g Shallots
- 2 tsp salt
- 3 Good cloves of garlic
METHOD
Peel and chop everything very small, except for the chillies and ginger – keep both of these whole.
Put everything into a preserving pan and bring to the boil, keeping a watchful eye that the sugar does not burn.
Transfer to the simmering plate (reduce the heat) and cook for about a 1 ½ hours, stirring occasionally.
When ready (it should look thick, like jam) transfer into sterilised jars using a stainless steel funnel and decorate with a jar cover.
Enjoy with meat or cheese!
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Stainless Steel Funnel |
Floral Jar Covers |
Preserving pan |
‘Chutney’ Jar |
