As we enter autumn and the sunlight fades, we may be left with tomatoes which will not ripen before the end of the season. However, all is not lost! Green tomatoes can be used fried or in other recipes. This chutney recipe comes from a book owned by the gran of one of our members.
Ingredients
Equipment
Method
- Peel the onions . Cut onions and tomatoes into thin slices
- Lay on a large dish, sprinkle with salt and leave to stand overnight.
- Peel, core and slice apples.
- Put all the ingredients in a large preserving pan, bring to the boil, stirring until the sugar has dissolved.
- Simmer gently till the apples and tomatoes are tender, stirring frequently.
- Pour into prepared, sterile jars.
- Leave to mature for a few months before use.