A perfect way to preserve fresh green tomatoes. Serve with cheese or cold cuts.
1,5 kg green tomatoes, roughly chopped
600g light brown sugar
1 thumb-sized piece of fresh ginger, finely chopped
7 cloves garlic, peeled and finely chopped
1 teaspoon cayenne pepper
700ml malt or cider vinegar
salt, to taste
Place all the ingredients into a large, heavy based can over medium heat and stir until the sugar dissolves. Bring to the boil and cook for about 50 minutes until the chutney has thickened.
Pour the hot chutney into sterilised jars and seal.