1kg green tomatoes
500g cooking apples
2 tsp salt 1 tsp chopped or ground ginger
1 Tbsp mustard seeds
1 tsp cinnamon
350 ml vinegar
Preparation
Combine all ingredients in a large pot and bring to the boil. Turn down heat to medium and cook until desired consistency – approximately 1 hour for a thick dip and chunky spread-like consistency.
If you wish to preserve the chutney, spoon the hot mixture into glass jars and seal.The steam will create a vacuum, while the vinegar will preserve the chutney without spoiling for several months. Allow the mixture to cool to room temperature before serving with bread, crackers, rice wafers and/or cheese for a delicious snack. enjoy. I know we did.
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