Traditional Welsh Recipes

Green Tomato Chutney.

I have no guarantee whether this is an authentic Welsh recipe, but it is the one used by the grand-parents of a friend of mine.

Wash and chop the tomatoes, peel and chop the onions or shallots, peel, core and chop the apples and chop the dates. Put the tomatoes, shallots or onions and the apples in a large, heavy-based pan with half the vinegar. Bring to the boil then gently cook for about 30 minutes until tender. Tie the chillies and root ginger in a muslin bag, bruise with a hammer and add to the pan with the raisins and chopped dates. Cook, stirring from time to time until the mixture thickens, after about 1 hour. Add the salt, sugar and the rest of the vinegar, stirring well until the sugar dissolves. Continue cooking, pressing the bag of spices occasionally with a wooden spoon, until the mixture is thick. Clean and warm the jars ready for potting. Remove the muslin bag and pot while the chutney is still warm and seal.
Leave for 6 weeks to mature.