Chutney help please

[smellyfeet]

I've never made chutney before, but have a load of green tomatoes from the garden and have decided to make green tomato and apple chutney (good housekeeping book).
Do I have to stick it on the hob, or can I chuck it in my slow cooker instead?

On the hob I reckon - every chutney I've made has needed boiling vigorously rather than a gentle simmer which is all my slow cooker can manage

Needs to boil without a lid on, so i would say on the hob

Thanks all.

Another question - I was going to use old sauce jars, wash in dishwasher and the throw more boiling water over them. Is that good enough? Do I need to put cling film over the top before I put the metal lids back on?

dishwasher and hot water is grand...or the nigella way is to one third fill with water and stick in the microwave for 10-20 mins (depending how many you stick in at once)

no clingfilm required

I either run jars through the dishwasher if I can get the timing right so the jars are ready and hot when the chutney is ready, or wash in v hot water and then bung in warm oven for 10 mins.

No cling film needed.

For chutney, try to use lids that aren't just metal, but have that plastic coating on the inside. Plain metal will rust and fester with the vinegar in the chutney. Jars that have previously had chutney, sauces and pickle in should be fine.

fab thanks. Cannot wait to make it tomorrow. And then the wait....