2.5kg green tomatoes, roughly chopped
500g onions, finely sliced
4 tsp / 30g salt
1 litre malt vinegar
500g soft light brown sugar
250g sultanas, roughly chopped
3 tsp / 20g ground pepper
Preserving pan or other large lidless pan
7 - 10 jars with lids
Glad wrap/plastic wrap
place the litre of vinegar into a large pan. Add the 500g of light brown soft sugar and stir over a medium heat until all the sugar has dissolved.
Bring to the boil.
Add the sultanas and add to the simmering vinegar and sugar. Bring the whole lot to a gentle boil.
Remove the cover from the tomatoes and onions that you've left overnight. Drain well but do not rinse as rinsing will add more water and the goal of leaving it overnight with salt was to remove as much water as possible without pulping them.
Add to the chutney and stir in well. Add the 3 teaspoons / 15g white pepper.
Once all the ingredients have been added they need to be boiled gently for 1.5 to 2 hours until thick and golden.
Over the next 1 - 2 hours, ensure that you stir it occasionally and adjusting the heat if they start to boil too vigorously.
Wash your jars well in hot soapy water and rinse. Place upside down in a very low oven 50C to completely dry and sterilise. Place the lids in a small pot covered in water and boil for 10 minutes to sterilise. Set aside until required.
When the relish is thick, golden and pulpy cool slightly then pour carefully and as tidily as possible into the jars. Wipe the rims with a clean cloth and place your sterilised lid on tightly. Label with date, what it is and store out of direct sunlight.