The last of our outdoor tomatoes have now been harvested and green chutney is calling!

You will need:
2½ kg green tomatoes
500g onions
A generous tablespoon of sea salt
500g golden sultanas
500g Bramley apples
500g light muscovado sugar
500ml cider vinegar
1 teaspoon ground cumin
2 teaspoon ground ginger
1 teaspoon Aleppo chilli
1 teaspoon yellow mustard seeds

Method:
Roughy chop the tomatoes (you can skin them if you want, but I don’t usually bother), finely slice the onions and place both in a large bowl with the salt. Leave overnight.
The next day, chop the sultanas using a large, sharp knife, then peel, core and chop the apples.
Put the sugar and vinegar into a large pan and bring to the boil, stirring to dissolve the sugar. Add the sultanas, apples, mustard seeds and spices and simmer for 10 mins. Strain the tomatoes and onions in a colander (but don’t rinse the salt off), then pop them into the pan and return to the boil.
Gently simmer for about 1 hour, stirring occasionally to stop the chutney from sticking the bottom of the pan. The chutney is ready when the mixture is thick and pulpy. until the mixture is thick and pulpy.
Transfer to sterlised, sealed jars.

The chutney will keep for a good year and gets better the old it is. Yum with a good strong Cheddar