Green Tomato Chutney

ChoppingThe purpose here is to chop roughly so you may need to use your TM spatula to move things around a bit whilst chopping and may need to adjust chopping times a little so you don't get mush.Add brown onions and garlic and ginger and chop roughly 6s speed 4 put asideAdd green apples (cored and quartered) chop roughly 6s speed 4 put asideAdd green tomatoes (quartered) and chop roughly 6s speed 4 put aside First Stage CookingAdd tomatoes, apples, onion, garlic, ginger,salt,spices and half the vinegar (150ml) into TM bowl. Cook 1hour 100 degrees reverse "Counter-clockwise operation" speed spoon "Gentle stir setting" with MC off and TM basket on top to stop splatters and allow the steam to escape.Final Stage CookingAdd remaining vinegar, sugar and treacle and simmer 90mins 100 degrees reverse"Counter-clockwise operation" speed spoon"Gentle stir setting" until thick. If still runny continue cooking until thick (it will thicken a little when it cools too)Sterilising JarsIt is super important that you only use clean sterilised jars otherwise you will introduce bugs into your food. Sterilising is easy and can be done a few ways (look up Google too for this).I steam my jars by putting a cake cooling rack over a wide rimmed saucepan and boil about 5 cm of water in the saucepan. I place the jars and lids upside down on the cake rack so the steam can get into the jars and let them steam for a few minutes. Do the same with the lids and do this step just before you intend to fill the jars.Filling JarsBe very careful as everything in this step is super hot. Use an oven mit to handle jars and if you have it a funnel to help pour chutney into jars.Place sterilised jars onto a chopping board and fill each one with chutney to nearly the top (leave a little space from the top where the lid screws on).Screw on lid - again don't handle the jars without an oven mit they are very hot.Turn upside down and leave a few minutes, this helps seal the jars.Allow to cool and the lids should pop a little as they suck down and seal in the cooling process.Label with the name and date so you know when they were made.Store in the cupboard but once open you need to store in the fridge.These should keep for a long time like this but if you open your jars and they smell or look funny (mould or don't smell right) throw away and don't eat.