Cooking time: 2 1/2 hours
ingredients
makes about 3 pound
3 pound tomatoes, blanched, peeled and sliced
2 green (bell) peppers, white pith removed, seeded and finely chopped
1 pound onions, sliced
1 pound tart apples, peeled, cored and sliced
1/2 pound Seedless white raisins or seedless raisins
1 1/2 tablespoons mustard seed
2 tablespoons salt
1 large piece ginger root, peeled and slashed
1/2 teaspoon cayenne pepper
2 cups brown sugar
2 1/2 cups vinegar
method
1. Combine all the ingredients together in a large preserving pan.
2. Place the pan over high heat and bring to the boil. Reduce the heat to low and, stirring occasionally, cook for 2 hours, or until the chutney is very soft and thick.
3. Remove the pan from the heat. With a slotted spoon, remove the ginger from the pan and discard it.
4. Ladle the chutney into clean, warmed spread jars. Place a circle of waxed paper over the chutney and seal each jar with a spread cover and a rubber band.
5. Label the jars and store them in a cool, dry place until ready to use.
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