4lbs green tomatoes, 2lbs cooking apples, 1/2 lb onions, 3 garlic cloves, 1lb sultanas, 2 oz ginger, 2 tsp mustard seeds, 1/2 tsp crushed chillis, 2lbs demerara sugar, 1 tbsp salt, 1 & 1/2 pints vinegar.
Heat a frying pan and add mustard seeds to toast gently for 1 minute. Transfer to a pestle & mortar and crush lightly. Chop tomatoes, onions and apples roughly. Crush garlic with salt and grate ginger. Put everything into a big preserving pan and slowly bring to simmering point. Leave to cook gently for 3 hours - stirring occasionally to prevent sticking. It will become thick and soft. Don't let it completely dry out - it will be ready when you can draw a spoon through the mixture and it leaves a clear channel with no vinegar in it. Boil the kettle and pour hot water into your jars to sterilise. Upend, pouring out the water and put into a low oven to dry out. Pot up your chutney and seal. Put away for 1 month before eating. Will keep for a year unopened.