Green Tomato Chutney

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• 4 pounds green tomatoes


• 8 - 12 apples (approximately 3 pounds) originally mixed windfalls, but I use bramleys.


• 2 pounds dark brown sugar


• 1/2 pound sultanas (sultanas are raisins that have been made from white grapes)


• 2 ounces salt


• 1 ounce ground ginger


• 1/2 ounce dried red chillies (in a net bag)


• 1/4 ounce white mustard seeds


• 3 large Spanish onions


• 3 pints malt vinegar

1. Turn the burner on to a low heat.


2. Pour the vinegar in the preserving pan


3. Add the sugar and stir until it is dissolved over low heat.


4. Add sultanas, salt, ginger, mustard seeds and stir well.


5. Slice the apples, tomatoes, and onions either by hand or in a food processor and add to the vinegar.


6. Finally add chillies in a net bag


7. Boil for 3 hours. Stir every 15 - 30 minutes.


8. Remove the net bag


9. Spoon into jars and cover while hot.

Use large preserving jars or gallon crockery jars. Run hot water into each and dry the inside thoroughly, or run through a hot cycle in a dishwasher then dry thoroughly on the inside.

Fill each jar leaving about 1 inch space at the top. Place a clean lid over each jar and seal, or cover with cling film and seal it up with a rubber band. These do not have to go through a hot water bath after filling.

Then put them to mature for a few months in a cool dark place. The back of an understairs cupboard works well or the back of a larder.

The large amount of sugar and vinegar serves as a natural preservative and the chutney can easily keep for 1 - 2 years. If it lasts that long.

Another favoured meal idea in our house is a cheese and chutney sandwich.
Buy the sharpest extra mature cheddar you can find. Cut off some thick slices. About 1/4 inch thick is good.
Spread some butter on a couple slices of bread.
lay the cheese on one slice of bread.
Put a good spoonful of chutney on the cheese.
Stick the second slice of bread on top.
Cut it into two triangles.

You've got yourself a good lunch.

This particular meal can vary from region to region in England, but essentially consists of a large chunk of the local cheese, a thick slice of crusty bread, and a spoonful of chutney.

After fixing a roast pork dinner, consider serving slices of cold pork as part of a cold lunch or supper the next day.

Dish up slices of cold pork, extra mature cheddar cheese, pickled onions, gerkins, or beetroot, and thick slices of bread to make a complete meal.

This meal would also do very nicely for a late autumn picnic.