Green Tomato Chutney

- 4 lb of green tomatoes
- 2 lb of onions
- 2 lbs of apples, sharp eaters of cooking apples
- 1 pint cider vinegar
- 500g granulated sugar
- 3 tbsp pickling spice
- muslin (cheesecloth) bag for spices

- Large heavy bottomed pan
- Sterile jars (run them through the dish washer or wash them in hot water and put on a tray in the oven for about 20 minutes at 150c)
- Jam funnel (not a staple but makes life a lot easier

This recipe makes about 7/8 jars depending (rather obviously) on how big your jars are.

- Dice the tomatoes, onions and apples into chuck all of a similar size, no bigger than about 1.5cm and put into pan.
- Pour over the vinegar and sugar and bring to the boil, stirring frequently until the sugar has dissolved.
- Turn down the heat and simmer for about 1 1/2 hours, stirring occasionally, making sure the chutney doesn't stick to the pan.
- Chutney is cooked when you make a trench through the pan with the wooden spoon and NO VINEGAR fills this space. If vinegar is still running about, cook for a little longer.
- Leave to cool slightly then transfer into sterile jars.
- Chutney should be left untouched for at least 6 weeks before use.