These appetising chutneys improve with keeping and are a good way to use unripe or misshapen vegetables from your garden. Always put the date the chutney was made on the label.
Altered ingredient amounts. I didn't have any saltanas, so I used 1 cup of good quality mixed fruit, taking care to pick out MOST of the lemon and orange peel. Also added 1/2 cup chopped dried dates and used dark malt vinegar which has added a wonderful depth of colour. I used 1.9kg of green acid free tomatoes that were excess left after a serious clean up of my tomato bush. Tastes wonderful! - 23 Jan 2011
Brilliant recipe and I will definately be making it again when I get another excess of tomatoes. - 23 Jan 2011