Ingredients
Makes 750ml. Takes 1½ hours.

Save this one for autumn, when there is not enough sun to ripen the last of the year’s tomatoes on the vine. You should be able to find green tomatoes at farmer’s markets and farm shops. (London Farmers Markets, 020-7704 9659; www.lfm.org.uk; National Association of Farmers Markets, www.farmersmarkets.net).

1kg green tomatoes
500g cooking apples
500g onions
1tsp salt
½tsp freshly ground black pepper
500g sugar
250g sultanas
1tsp ground ginger
1tsp cumin seeds
400ml malt vinegar or wine vinegar

Chop the tomatoes. Peel, core and finely chop the apples. Peel and finely chop the onions. Pile the lot into a large non-reactive saucepan, add the salt, pepper, sugar, sultanas, ginger, cumin and vinegar, and bring slowly to the boil.

Stir until the sugar has dissolved. Keep it at a light boil, uncovered, over medium heat until the chutney thickens, which will take about 45 minutes to one hour.

When the chutney is soft and thick, but not catching on the bottom of the pan, ladle into warmed, sterilised jars, allow to cool, then seal.

Store in a cool place for at least one month (or up to 12 months) before eating and refrigerate after opening.

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