Tj's Green Tomato Chutney

• 2 lbs green tomatoes, roughly chopped
• 1 lb onion, chopped
• 3 -4 birds eye chiles, finely chopped (depending how hot you like it ... reduce or remove if you want)
• 12 pint balsamic vinegar
• 500 g soft dark brown sugar
• 125 g Certo (jam thickening agent)

1. Place the tomatoes and onions in pan and add balsamic vinegar.
2. Bring to boil and simmer for 20 minutes.
3. Add the chillies and continue to cook until soft (appx 30 mins).
4. Add the sugar and cook for another 30 - 40 mins, stirring occasionally to make sure the chutney does not burn.
5. The mixture should start to look like dark treacle and will reduce in volume.
6. Add the Certo and simmer rapidly for a further 15 minutes.
7. Remove a small amount and allow to cool, at which point the chutney will thicken (cook a little longer if required) Place in sterilized jars and seal as normal.
8. Chutney should keep up to a year -- if you can resist it that long!
9. Great with cheese and cold meats -- and of course the Great British Ploughman's Lunch.

green tomatoes, onion, chiles, balsamic vinegar

Taken from www.food.com/recipe/tjs-green-tomato-chutney-326945 (may not work)