Quince And Green Tomato Chutney - cooking recipe

Ingredients

800 g quinces, unpeeled, cored and chopped
200 g green tomatoes, chopped
250 g seedless raisins, finely chopped
250 g stoned dates, finely chopped
250 g brown sugar
2 1/2 cups malt vinegar
1 dessert spoon fresh ginger, finely chopped
1 teaspoon chili powder
1 teaspoon mustard powder

Preparation

Gently simmer the quinces, tomatoes, raisins and dates in 1 1/2 cups of the vinegar until soft and thick. Add the ginger and chilli powder in the last few minutes of cooking. Leave to cool.
In a separate pan heat the rest of the vinegar with the sugar until the sugar is dissolved. Leave to cool.
Add the sugar and vinegar to the fruit. Add mustard powder and stir well.
Poor into 6 sterilised jars and seal.
Leave for 3 weeks before using.