Green Tomato Chutney

This recipe, that I've now used for years (apparently the green tomato problem is not unique to England) comes from Mrs. Beeton's Everyday Cookery, which was published in the 1830s!  Safe to say it withstood the test of time... 

We really love this chutney; it's excellent on a thick slice of wholegrain bread with good cheddar! Here's the recipe

Green Tomato Chutney

• 5 lb green tomatoes

• 1 lb onions

• 1/2 oz peppercorns

• 1 oz salt

• 1 lb sugar

• 1 qt vinegar

• 1/2 lb raisins

• 1/2 lb sultanas

Slice the tomatoes and chop the onions and mix together in a basin with the peppercorns and salt. Allow this to stand overnight.

Next day boil up the sugar in the vinegar, then add the raisins (which may be chopped) and the sultanas. Simmer for 5 minutes, then add the tomatoes and onions, and simmer till thick. 

This might well take a couple of hours!

Rinse sterile storage jars with hot water and fill jars with chutney. Screw lids on and put jars upside down until cooled down.

This chutney is best after a year's storage, so some patience is required...

xxx Esther