• 675 g Green Tomatoes chopped roughly
• 450g Apples peeled, cored and chopped roughly
• 675 g Onions peeled and chopped roughly
• 675 g Soft Brown Sugar
• 850 ml Vinegar (preferably white wine or cider)
• 25 g dried ground ginger
• 1/2 teaspoon Tumeric powder
• 1 Tablespoon Salt and pepper mix
• 6 Tablespoons Cornflour

1. Put the tomatoes, apples and onions through a mincer or into a food processor to mince them up (leave some texture you do not want them to be a runny pulp).
2. Put the minced fruit and veg into a large preserving pan and add 450 ml of the vinegar and all the sugar. Bring to the boil and boil for 5 minutes.
3. Mix the all dry ingredients with the remaining vinegar and add this to the pan, bring back to a gentle boil and stir to stop it sticking to the bottom of the pan. Boil for a further 2 minutes. Be careful this mixture erupts like a volcano and the hot bursting mixture can burn you if not careful.
4. Allow to cool a little and then bottle into sterilised jars.
5. Tastes better after about 4 – 6 months in a cool dark cupboard.

My Aunty Nat from Birmingham sent me this recipe in the early 1970s when I wrote one of those daft chain letters asking for Recipes. Its a firm favourite in my household !