Having picked a load of green tomatoes before we went away for a few days, I pondered on what to do with them. Some had turned red whilst we were away, but several pounds were still green. My mother in law used to make some fabulous chutney - this was one of our favourites:
Green Tomato Chutney (recipe author unknown)
1lb green tomatoes, 1/2lb onions, 1/2lb raisins, 12oz light brown sugar, 2 bananas, 4 level teaspoons ground ginger, 1oz salt (I reduced this to 1/2oz), 1/2 level dessert spoon of cayenne pepper (2 teaspoons probably) and 1 1/4 pints vinegar of your choice.
Slice tomatoes and bananas, chop the onions and place in a thick bottomed preserving pan. Add all the rest of the ingredients.
Bring to a boil, stirring, then simmer for several hours until the mixture thickens. This amount should make about 3 1/4lbs.
Mine has turned out rather dark, almost black but I think that is because I was using up 6oz of dark brown sugar:(
Pot into hot and sterilized jars, top immediately with lids and leave to go cool. Label and store for 6 weeks before using:
Now, before anyone pipes up and mentions to me about canning instead of preserving chutney in this manner, this is a perfectly safe way of preserving, due to the high sugar and vinegar content