I based it on a different recipe this time, which didn't use any apples. As per usual I changed it a little bit, so this is what I used:
5 lbs Green Tomatoes
1 lb Onions
1 lb Sultanas
1 oz Root Ginger
Chillies
Spices (black peppercorns, allspice berries, cloves, mustard seed)
1 pint Balsamic Vinegar
1 lb Demerara Sugar
And this is what I did:
Wash and chop the tomatoes and onions; I use a food processor to get them finely chopped. Place in a pan with the sultanas.
Slice the ginger root, chop the chillies in half (the recipe calls for 4 red chillies, but I used a variety that is green when ripe for one batch as I had some in the garden ready to be picked), and place in muslin with the spices. I varied the spice mix each time so didn't necessarily use all of them in each batch. The mix below was allspice berries and cloves.
Secure the muslin parcel and place in the pan with the vinegar.
Bring to the boil. Add the sugar and stir to dissolve. Reduce the heat to a simmer and stir occasionally until it has thickened to the right consistency.
Decant into warm sterilised jars and seal.
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