This recipe is provided by Master Gardener Jane
Green Tomato Chutney
(Veg should be weighed after preparing)
Cooking or eating or mixture
White or red, red gives a pink tinge to finished product
Green or red
1/2 pint Pickling vinegar
Cheap old white will do, brown gives a darker product.
Mustard seeds and sultanas can be added as an optional extra also chilli/cayenne if you like it hot.
Crunch all the veg in a processor with the largest grating blade then put everything in a large pan and boil for around 30 minutes, maybe a bit longer. Then jar as usual.
The recipe also calls for salt but I leave it out to make it healthier. This does not appear to affect the overall effect or storage quality at all.
I have kept this chutney for up to three years.