Green Tomato Chutney Recipe

2 lb. green tomatoes
Salt
3 med. onion, chopped
6 c. tart green apples; peeled & chopped
1 1/2 c. Malt vinegar
1 1/2 c. packed brown sugar
3 c. raisins (Sultanas are best)
1 c. chopped dates
1 1/2 tsp ground ginger
1/4 c. pickling spice

Cut green tomatoes in thin slices (you should have 6 cups). Place in large shallow dish. Sprinkle with salt, cover with plastic wrap and leave overnight.

Next day, drain off any liquid and place in large saucepan. Add chopped onions, apples, vinegar, brown sugar, raisins, dates and ginger. Tie pickling spices in piece of cheesecloth or put in tea ball; add to mixture. Stir to mix.

Bring to boil, then reduce heat and simmer till thickened to desired consistency, stirring occasionally. About 1 1/2 hours. Discard spice bag.

Ladle into hot half-pint jars, leaving 1/2 inch headspace. Wipe rims clean. Adjust lids and process in boiling water bath 10 minutes.