Green tomato chutney question

I know this has been covered in the past, but I haven't made green tomato chutney for years and (of course), can't now find my recipe. I've looked in my books and on the net and, like most things, there as many different recipes as there are people writing them, but, I have a couple of questions ...

First - most of the recipes (these days) seem to suggest 'salting' the tomatoes overnight, to draw out some of the liquid, but I don't recall ever doing that - is it really necessary?

Secondly, none of the recipes seem to include apple and I distinctly remember putting apples in because when my daughters wanted to 'help' their job was to go into the garden to pick up any windfalls to use in the chutney.

Any chutney makers with suggestions or recipes they'd be willing to share?

 

Thank you so much, that's pretty much what I remember, although I don't recall us having fresh ginger back in the - 'my' - day, (which pretty much shows how long since I last made it!) but I shall certainly put some in and I like the idea of cider, rather than malt, vinegar too.

Again, my thanks.

 

thank you marley for this recipe i was loking for one your a pal thank you

 

I made 5 jars of this Sunday evening - by last evening (Monday) - despite my 'You're supposed to let it mature for a week or so...', one had been eaten, 3 had been taken away by visiting daughters, whilst the remaining one 'somehow' found its way into my husband's luggage and now resides (probably half-eaten) in a cupboard somewhere in Washington DC.

I wonder if they liked it?? :lollol::lollol:

 

True - but in my recipe books jam, chutney etc., comes under the heading of 'preserves', a definition which I assumed to mean 'fruits, or vegetables, that have been prepared for long term storage.' No matter, I made another batch yesterday (don't tell!).