Apple, ginger, and mild onion make this chutney especially sweet, rather than spicy.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|2 1/4 lbs (1 kg) green tomatoes, washed and chopped||2 1/2 cups malt vinegar|
|1 1/2 lbs (675 g) red or yellow onions, chopped||1 tbsp ground ginger|
|2 1/4 lbs (1 kg) tart apples, cored and chopped||1 tbsp black or mixed peppercorns|
|2 1/2 cups packed light brown sugar|
Mix the tomatoes, onions, and apples together in a large, heavy-bottomed saucepan and stir in the brown sugar, vinegar, ginger, and peppercorns.
Bring to a boil over medium-high heat, stirring almost constantly to dissolve the sugar. Reduce heat to low and simmer about 1 3/4 hours, stirring often to discourage scorching, until the chutney is thick and pulpy.
Have ready 6 hot, sterilized 1-quart (1-liter) glass canning jars. Screw the lids on the hot jars. Let stand until cooled.
Wipe the jars clean and label. Store in a cool, dark place. Once opened, store in the refrigerator and eat within a week.
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