*Jams and Jellies* Green Tomato Chutney

7cm ginger
2-3 chillies, halved
1.5kg green tomatoes
900g cooking apples
450g shallots
450g sultanas
1.75 litres white wine vinegar
450g demerara sugar
juice of 2 lemons
25g mustard seeds
50g salt


1. Bruise ginger and tie in muslin with chillies.
2. Slice the tomatoes.
3. Peel, core and chop apples.
4. Put all these and remaining ingredients into a preserving pan.
5. Stir over a low heat to dissolve sugar then simmer for 2 hours, uncovered until rich and thick.
6. Remove muslin bag and put chutney into warm, sterilized jars, cover and seal.
7. Leave to mature for a couple of months before opening.

Once opened store in fridge.