Delicious chutney that will keep for 6 to 9 months – but I bet you’ll finish it much sooner!
The recipe has half the usual amount of sugar and less than half the usual amount of salt - but NOT half the taste!
Makes 5 x 1lb jars
1.25 kg green tomatoes – core and then slice
470 g chopped onions
400 g Granny Smith dessert apples- core and finely chop
4 small red chillies – seeds removed and chopped finely
4 peeled bulbs garlic - crushed
20g grated fresh ginger
150g coconut sugar
350ml cider vinegar
¾ tsp salt
1 Put the tomatoes, onions and apples in a preserving pan with the vinegar. Bring to the boil and simmer on low for about 30 minutes until the vegetables and apples are soft.
2 While the above are simmering put the chillies, garlic and ginger into a small blender and whiz to a small paste – I used an electric hand blender
3 Add the paste, sugar, salt and sultanas to the pan and continue to simmer until the sugar has dissolved.
4 Increase the heat to medium and continue to simmer for about 30-40 minutes until thick.
5 Pot into hot sterilised jars, cover with vinegar proof seals and then lids. Label.