Sepps green tomato chutney

Ingredients
1lb chopped onion
2 floz water
5lb Green tomatoes sliced
1/2 tbsp salt
1 tblsp pickling spice
1 pint malt vinegar
1 lb brown sugar

Method
In a medium saucepan, cook the onions in the water over a moderate heat for 8-10 minutes.

Remove the pan from the heat and drain the onions in a colander.

Transfer them to a perserving pan and add the tomatoes, salt and pickling spice.

Place the pan over moderate heat and slowly bring the mixture to the boil, stirring occasionally and adding just enough vinegar to prevent the chutney from sticking to the bottom of the pan.

Cook for 1 1/2 hours or until the chutney is thick.

Stir in the remaining vinegar and sugar.
Cook stirring frequently for 20-25 mintes or until the chutney is thicker again.

Remove from the heat and pour into dry warmed jam jars, seal the jam jars air tight covers, label and store in a cool dry palce.