Green Tomato Chutney

A good chutney. There are several important points to remember: the chutney will burn if you're not careful. Also, be careful with ground ginger; this spice is unusual in that it's stronger than the fresh variety. Finally, chutney mellows and improves, the longer its kept.

Coarsely chop and then waz all the big bits in a food processor. Mix all the ingredients up in (probably two moderately-sized) pans(s). Bring to the boil and simmer until cooked (about 3 hr's). You can tell when it's done, because a trail left by a spoon will not fill with liquid for several seconds. Store for at least 3 months.