Ingredients
- 300.0 g Onion
- 1.0 kg Green Tomatoes
- 400.0 ml Vinegar
- 200.0 g Brown Sugar
- 200.0 g Sultanas
- 2.0 tsp Salt
- 1.0 to taste Chili or Herbs to Infuse the Vinegar (optional)
- 3.0 piece Cooking Apples
Instructions
- Optional: place any of chili, rosemary, thyme, lavender, sage, marjoram, oregano, fennel or mint, dry or fresh, into a jar and add the vinegar. Leave to macerate for a few days, then strain the vinegar.
- Slice the green tomatoes and finely chop the onion. Mix with the salt and leave to macerate overnight.
- The next day, chop the sultanas, then peel, core and chop the apples.
- Put the brown sugar (or honey, if not vegan) and the vinegar into a large pan and bring to the boil, stirring to dissolve the sugar or honey.
- Add the sultanas and apples and simmer for 10 minutes.
- Strain the tomatoes and onions in a sieve, add them to the pan and simmer for 1 hour, stirring regularly.
- Sterilise glass jars in boiling water or in the oven.
- Fill the hot jars with the mixture, seal the lids and leave to cool down upside down.
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