This recipe made 2x 500g jars and a small jar [one used for baby food]. It's from a French cookery magazine.
1kg green tomatoes, finely chopped
500g onions, finely chopped
500g cooking apples, peeled, cored and chopped
2 fresh green chillies, deseeded and finely chopped
2 cloves garlic, crushed and chopped
1 tspn powdered ginger
1 good pinch ground cloves
1 good pinch turmeric
250g brown sugar [use muscovado if you want a darker chutney]
30cl white wine vinegar
Mix the tomatoes, onions, apples and chillies together in a large pot. Add the garlic, ginger, cloves and turmeric. Then add the sultanas, sugar and vinegar. Stir it all together.
Bring to the boil then reduce the heat and cover.
Let it simmer for about 11/4 hours, till the chutney has thickened and is soft.
Put into sterilised jars and label. Leave it for at least 3 weeks in a cool, dark place before using.
it will keep for 6-12 months if well sealed.
This is one of the finished pots.
I also made some quince jelly, but it was a lot of effort and the recipe [from Marguerite Pattern] only made one jamjar of jelly. Shan't bother with jelly again. Too much work!
I used all these quinces to make one pot!