There are many different recipes for Green Tomato Chutney but the following is one of the easiest to make and also the most delicious. If you like, the tomatoes may first be blanched and peeled, but the skin tends to add to the flavour of the chutney.
1 lb. onions, chopped
1 fl. oz. water
5 lb. green tomatoes, sliced
1 teaspoon salt
1 tablespoon pickling spice
1 pint malt vinegar
1 lb. brown sugar
In a medium-sized saucepan, cook the onions in the water over moderate heat for 8 to 10 minutes, or until they are soft.
Remove the pan from the heat and drain the onions in a colander. Transfer them to a preserving pan or large sauce-pan and add the tomatoes, salt and pickling spice.
Place the pan over moderate heat and slowly bring the mixture to the boil, stirring occasionally and adding just enough vinegar from time to time to prevent the chutney from sticking to the bottom of the pan.
Cook for U hours, or until the chutney is thick.
Stir in the remaining vinegar and the sugar. Cook, stirring frequently, for 20 to 25 minutes, or until the chutney is very thick.
Remove the pan from the heat and pour the chutney into clean, dry, warmed jam jars. Seal the jars with vinegar-proof covers, label and store in a cool, dry place.