1 kg (2 lb) chopped green tomatoes
4 tbsp salt
855 ml (1 1/2 pt) cider vinegar
2 1/4 cups (500 g) soft dark brown sugar
4 1/2 lb (2 kg) peeled and chopped cooking (tart) apples
2 peeled and chopped large onions
1 lb (500 g) sultanas (golden raisins)
2 tbsp ground ginger
large bunch of finely chopped mint
2 tbsp plain flour (All purpose)
2 tbsp water
4 tbsp salt
855 ml (1 1/2 pt) cider vinegar
2 1/4 cups (500 g) soft dark brown sugar
4 1/2 lb (2 kg) peeled and chopped cooking (tart) apples
2 peeled and chopped large onions
1 lb (500 g) sultanas (golden raisins)
2 tbsp ground ginger
large bunch of finely chopped mint
2 tbsp plain flour (All purpose)
2 tbsp water
method
1. Mix the tomatoes with half the salt and leave them for two hours to drain in a colander, then mix them with the vinegar, the rest of the salt, and the sugar.
2. Put all the ingredients (except the flour and water) in a saucepan and cook over a low heat until the apples and onions are tender — about an hour.
3. Mix the flour and water to a paste and add it to the chutney, mixing well.
4. Simmer it for 15 minutes more, then put it into sterilised, warm jars and seal. Keep for at least four months before eating it.
To sterilise bottles see Sterilising Bottles.
2. Put all the ingredients (except the flour and water) in a saucepan and cook over a low heat until the apples and onions are tender — about an hour.
3. Mix the flour and water to a paste and add it to the chutney, mixing well.
4. Simmer it for 15 minutes more, then put it into sterilised, warm jars and seal. Keep for at least four months before eating it.
To sterilise bottles see Sterilising Bottles.
rate this recipe
10.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
