Green Tomato Chutney

2.5kg Green Tomatoes roughly chopped
500g Onions sliced
4tsp Salt
1 Litre Malt Vinegar
500g Soft Brown Sugar
250 Saltanas roughly chopped

The day before you plan to make this you have to chop the tomatoes and onions. Put them in a large pan and add the 4 tsp of salt. Leave overnight. This method draws the liquid out of the tomatoes and onions and reduces the cooking time - even doing this it takes a good two hours to cook.
When you are ready to start put the vinegar and sugar in a large pan and warm over a low heat until the sugar dissolves. Then raise the heat a little so it is just simmering and add the roughly chopped sultanas. Bring to a gentle boil. Strain the tomatoes and onions - a fair amount of liquid should have been drawn out overnight. Add the tomatoes and onions to the vinegar. Bring to the boil and simmer for 2-2.5 hours. The aim is to evaporate most of the liquid before potting.
To pot, steralise glass jars (quater fill with water and put in microwave until water boils. Remove, tip out water and put jars in a low oven so dry and keep warm) and tip in chutney. Leave to cool then cover with wax discs and put lids on. Best left 2-3 weeks before eating though can be used straight away. Perfect for cheese and biscuits or cold meats.