Tomato, Apple & Chilli Chutney


1.5 kg ripe tomatoes, chopped (you can use up your green tomatoes from the garden)
2 onions, finely diced
150 g raisins
450 g apples, peeled, cored and coarsely chopped
1 small red chili, deseeded and diced
400 g sugar
500 ml white wine vinegar
2 tsp salt
1 tsp mustard seeds
1/2 tsp ground allspice
1/2 tsp ground
1/2 tsp ground black pepper
1/2 tsp cayenne pepper


Prepare all your ingredients and place them in a large non reactive pan i.e stainless steel or le creuset. Bring to the boil and then simmer on a low heat, stir regularly so it does not catch on the bottom of the pan. Simmer for around an hour or until thick, reduced and or chutney consistency. Pour into hot sterilised jars and cover. Keep for around 2-3 weeks before serving.

Serve as an accompaniment to cold meats and cheeses. I think this one goes very well with a twice baked cheese soufflé or a melty gruyere tartlet.

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