Tomato Chutney
- 6 pounds ripe tomatoes
- 3 pounds sour apples, peeled and finely chopped
- 4 ounces salt
- 8 ounces brown sugar
- 3 pints vinegar
- 6 cloves garlic, finely chopped
- 6 ounces ginger, ground
- 1 ounce mustard seed
Scald tomatoes, remove skin, cut into slices and put into pot with vinegar, salt and apples. When fruit has softened, rub through sieve, add sugar, vinegar and mustard seed. Then add the garlic. Boil gently for 45 glorious minutes (be patient, you rascal). Pour into jar and let stand in warm place for 3 days. Seal.
Submitted by May 27, 2009
16 min
45 min
61 min