TOMATO CHUTNEY
- 2½ lbs. tomatoes
- 1 lb. apples
- 1 large onion
- 1 pint (2 cups) vinegar
- 2 tablespoonfuls salt
- 4 heaping tablespoonfuls (4 ozs.) brown sugar
- 2 heaping tablespoonfuls (2 ozs.) ground ginger
- 1 tablespoonful mustard seed
Skin and slice the tomatoes into an earthenware dish, add the apples and onion finely chopped, add the vinegar and salt, and stew until soft; then rub through a sieve, stir in the sugar, ginger, mustard seed, and cook gently for half an hour.
Cover the jar and leave in a warm place for three days; then divide into wide-necked bottles, cork tightly, and store in a cool place.