Green Tomato Chutney

• 2 1/4 lb (1kg) green tomatoes, washed and chopped
• 1 1/2 lb (675g) red or yellow onions, chopped
• 2 1/4 lb (1kg) tart apples, cored and chopped
• 2 1/2 cups packed light brown sugar
• 2 1/2 cups malt vinegar
• 1 tbsp ground ginger
• 1 tbsp black or mixed peppercorns
• Extra large stainless steel saucepan
• 56 x 1lb (450g) glass canning jars

1. Mix the tomatoes, onions and apples together in a large, heavy-bottomed saucepan.
2. Add the brown sugar, vinegar, ginger, and peppercorns, and mix again.
3. Bring to a boil over medium-high heat, stirring almost constantly to dissolve the sugar.
4. Reduce the heat to low and simmer about 1 3/4 hours, stirring often to discourage scorching, until the chutney is thick and pulpy.
5. Have ready 6 hot, sterilized 1quart (1 liter) glass canning jars.
6. Screw the lids on the hot jars.
7. Let stand until cooled.
8. Wipe the jars clean and label.
9. Store in a cool dark place.
10. Once opened, store in the refrigerator and eat within a week.
11. Variation:
12. Banana and Green Tomato Chutney:
13. Substitute peeled, thickly sliced bananas for the apples and 1 tbsp curry powder, 1 tsp ground allspice, and 1 tsp ground ginger for the ginger and peppercorns.
14. Replace the apples with bananas and the spices with 1 tbsp mild curry powder, 1 heaped tsp allspice and 1 tsp ground ginger.

green tomatoes, red, tart apples, brown sugar, malt vinegar, ground ginger, black, steel saucepan, glass canning

Taken from www.cookstr.com/recipes/green-tomato-chutney (may not work)