Ingredients
15g/½oz root ginger
8-10 chillies
2kg/4lb green tomatoes, chopped
500g/1lb apples, peeled, cored and chopped
250g/8oz raisins, chopped
625g/1¼lb shallots, chopped
2 tsp salt
500g/1lb brown sugar
570ml/1 pint malt vinegar
Method
Bruise the ginger and tie in a muslin bag with the chillies.
Place all the other ingredients in a preserving pan and suspend the muslin bag among them.
Bring to the boil, stirring until the sugar has dissolved, and simmer until the desired consistency is reached.
Remove the muslin bag. Pour into warmed sterilised jars, cover and label.
15g/½oz root ginger
8-10 chillies
2kg/4lb green tomatoes, chopped
500g/1lb apples, peeled, cored and chopped
250g/8oz raisins, chopped
625g/1¼lb shallots, chopped
2 tsp salt
500g/1lb brown sugar
570ml/1 pint malt vinegar
Method
Bruise the ginger and tie in a muslin bag with the chillies.
Place all the other ingredients in a preserving pan and suspend the muslin bag among them.
Bring to the boil, stirring until the sugar has dissolved, and simmer until the desired consistency is reached.
Remove the muslin bag. Pour into warmed sterilised jars, cover and label.
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