Green Tomato Chutney

• 2.25 kg (5 lb) green tomatoes, cut into 8
• 600 ml (1

Place the tomatoes in a preserving pan, add the vinegar and simmer over a low heat for 30 minutes. Add the onions, raisins and sultanas and continue to cook for a further 30 minutes. Add the sugar, salt and spices and simmer gently for 1½–2 hours until thick, stirring occasionally. Leave to cool slightly, then spoon into warm, sterile jars.