Cooking with green tomatoes is a great way to use up those pieces that just won't ripen, either on the vine or off. Serve with cold meats and cheese or on sandwiches and burgers.
1.Stir ingredients in large saucepan over high heat, without boiling, until sugar dissolves. Bring to the boil.
2.Reduce heat, simmer, uncovered, stirring occasionally, about 1 1/2 hours, or until chutney is thick.
3.Spoon hot chutney into hot sterilised jars, seal immediately. Label and date jars when cold.
Store chutney in a cool, dark place for at least three weeks before opening. Refrigerate after opening. This recipe is quite spicy. For a milder version remove the seeds from the chillies or use less chilli, if you like. Serve with cold meats and cheese or on sandwiches and burgers.
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