Wash the green tomatoes and cut them into small, uniform pieces.

Finely chop the sweet Vidalia onions.

Peel and chop the succulent cooking apples.

In a large preserving pan or heavy-bottomed saucepan, combine the green tomatoes and chopped Vidalia onions.

Sprinkle the hand-harvested sea salt over the tomatoes and onions. Stir well to evenly distribute the salt.

Place the plump and juicy sultanas in a small bowl. Cover them with hot water and let them soak for about 10 minutes.

Add the chopped cooking apples to the pan with tomatoes and onions.

Drain the soaked sultanas and add them to the pan.

Sprinkle the golden light Muscovado sugar over the mixture. Stir well to combine.

Pour the entire jar of artisanal spiced pickling vinegar into the pan.

Place the pan on medium heat and bring the mixture to a gentle simmer. Stir frequently to dissolve the sugar.

Allow the chutney to simmer for 1.5 to 2 hours or until it has thickened to your desired consistency. Stir occasionally to prevent sticking.

Taste the chutney and adjust the seasoning if needed. You can add more salt or sugar according to your preference.

While the chutney is simmering, sterilize your preserving jars by washing them in hot, soapy water and then placing them in the oven at a low temperature.

Once the chutney has reached the desired thickness, ladle it into the sterilized jars while it's still hot.

Seal the jars with sterilized lids. Allow the jars to cool completely before storing them in a cool, dark place.

For the best flavor, let the chutney mature for at least a couple of weeks before using.

Enjoy Mary Berry's Green Tomato Chutney with your favorite dishes!