Green tomato chutney

Every October there's a bowl of green tomatoes that won't ripen. This is where they go.

1. Chop 1 kg of green tomatoes, 2 onions and 2 apples.
2. Simmer with 300 ml cider vinegar, 250 g brown sugar and a spoon each of mustard seeds and salt.
3. Cook gently for about two hours, until thick, then spoon into clean jars.

Leave it a month before opening. It's better for the wait.