1.1kg (2 1/2lb ) green tomatoes
225g (1/2 lb) onions -optional
225g (1/2 lb) sugar ( I use brown sugar – for taste – but you can use white granulated)
1 tsp mixed spice
1/2 tsp salt
.285 litres (1/2 pint) vinegar
1 Finely chop tomatoes and onions.
Tip – Use a food processor – if you have one!
2 Add vinegar, spice, salt and sugar.
3 Cook (simmer) until mixture is reduced.
Tip – there should be hardly any liquid.
Keep stirring or else the chutney will stick to the pan and burn.
4 Sterilise jars and pot up the chutney.
5 – Tip – a jam funnel is useful to prevent spillage
of hot chutney.
6 Tip – remove any air bubbles.
I use a clean sterilised spoon and push chutney into any air pockets.
7 Place a circle of greaseproof paper on top of the chutney
before putting the lid on.
Leave to cool.
Your chutney is ready – but will improve with keeping.
Store in a cool place until ready to use. Enjoy!
Tip – you can vary the quantities of tomatoes and onions.
You can also add other spices – ginger – allspice – garlic.