Green Tomato Chutney

This is a great way of using up green tomatoes if you've tried to grow your own tomatoes but they are refusing to ripen.

Ingredients

• 1 large onion, peeled and finely chopped
• 2 tbsp sunflower oil
• 300g green tomatoes, cut into quarters
• 4 tbsp white wine vinegar
• 1 large cooking apple, peeled and cut into 1cm cubes
• 2 cloves garlic, peeled and finely chopped
• 1/2 tsp nigella seeds
• 1/2 tsp ground ginger
• 1 tsp salt
• 4 tbsp granulated sugar
• 4 tbsp sultanans

Method

1. Pre-heat an oven to 50 degrees celsius and place a couple of glass jamjars and their lids in it.
2. In a large saucepan, fry the onion in the sunflower oil over a medium heat.
3. Once the onion starts to soften, dump in all the other ingredients and stir well.
4. Turn the heat down to low and let the pan simmer for an hour.
5. Use an oven glove to remove the jars from the oven and then carefully spoon the hot chutney into the jars, putting on the lid while it's all still hot.
6. Leave to cool, label and then store in a cool dry place until ready to eat.
7. Once a jar is opened and the seal broken then keep it refridgerated.

Makes two jars of chutney.