Green Tomato Chutney
Process green tomatoes into small pieces and transfer to a cook pot. Process one quarter of their weight of peeled and cored apples and onions. Combine in the pot and cover with a lite cider vinegar. Simmer slowly and gently add curry powder, crushed garlic, pepper and ground mustard to taste. Once the fruit and vegetables are cooked, add half their wait of sugar and salt to taste. Continue to simmer until thick then jar and seal using clean warm jars. Let the chutney mature for a couple of months before using.