Some might find this too hot with the cayenne in it, it can be left out, and is still very good. Scald toms in boiling water for a minute before peeling, makes it easier. Don't over cook, as this chutney dries out quickly. Have made this so many times, 2x 3x 4x the ingreds. Great with curries or in a sandwich.
- 2 pounds green tomatoes
- 8 ounces onions
- 8 ounces red apples (or green)
- 4 ounces golden raisins
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
- ½ teaspoon English mustard powder
- 8 ounces brown sugar
- ½ pint malt vinegar
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Green Tomato Chutney is a community recipe submitted by Hottie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.