Green tomato chutney

Ingredients

2kg green tomatoes, sliced
2 red peppers, chopped
600g onions, chopped
600g apples, chopped
300g sultanas
25g white mustard seeds
25g salt
1 medium size piece of root ginger, well bruised
1/2 tsp cayenne pepper
600g light brown sugar
800ml malt vinegar

Method

Place all the ingredients in a preserving pan. Simmer slowly for two hours or so stirring intermittently, or until cooked down to a consistency when a spoon pulled across the surface leaves a trail. Texture may be improved by some crushing with a potato masher near the end of cooking.

Remove ginger before putting into sterilised jars. Fix lids on while hot.

Do not overcook as it thickens up a bit as it cools in the sealed jars.