Green Tomato Chutney
Preserve Preserves Preserving
lb Green tomatoes, chopped
1kg/2.2 lb Red apples, chopped
3 Red Capsicums (sweet peppers),
4 Onions, chopped
1 ½ tbsp Salt
1 ½ teasp Pepper
1 ½ teasp Ground Cinnamon
¾ teasp Ground Cloves
550g/1 ¼ lb Sugar
480ml/16fl.oz. Cider vinegar
Prepare the jars (see notes below).
Place all the ingredients in a large saucepan, bring slowly to the boil,
stirring then simmer, uncovered, for 30 minutes, stirring frequently.
Remove from heat and immediately spoon into warm jars, cover, seal and label
(see notes below).
Notes: see also General
- Use jars which
are free from cracks, chips or flaws – the best sizes to use are 450g/1lb
although 1kg/2lb jars can be successfully used for pickling fruit/vegetables.
Prepare the jars by washing well in warm soapy water and rinsing
thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1).
Fill whilst still warm to prevent the jars from cracking when the hot
filling is added.
and covering the jars – Fill
to within 1cm/ ½ inch of the top. Whilst still hot, cover with a
waxed disc (wax side down) , immediately place a cellophane disc over the
top then cover with a screw top lid.
in a cool dark place for 2 months before consuming