Chilli & tomato chutney
- 1.5 kg vine-ripened tomatoes
- 3 medium red onions, chopped
- 2 Bramley cooking apples, peeled, cored and roughly chopped
- 3cm piece root ginger, peeled and grated
- 3 large red chillies, finely chopped (remove the seeds for a milder flavour)
- 1 or 2 garlic cloves, finely chopped
- 150g sultanas
- 600ml red wine vinegar
- 350g light soft brown sugar
- 1 1⁄2 level tsp mustard powder
Make a small cut in the bottom of each tomato and put them in a heatproof bowl. Pour over enough boiling water to cover, and leave for exactly 1 minute. Drain off the water and skin the tomatoes.
Chop roughly and put in a large saucepan or preserving pan. Add the rest of the ingredients and 1 level tsp salt, and heat gently, stirring occasionally, until boiling.
Simmer, uncovered, for about 2 hours or until the mixture is thick (the exact cooking time will depend on the pan and the heat of the cooker).
As the mixture starts to thicken, stir it occasionally to prevent it catching on the bottom. Meanwhile, wash the jars and lids in hot soapy water, then rinse and put in the oven, open side down, at 140C/120C Fan/Gas 1 for 20 minutes.
To test if the chutney is ready, draw a wooden spoon across the base of the pan. If you can clearly see the base of the pan, it’s ready. Spoon the chutney into the hot jars up to the neck. Put the lids back on and cool before labelling. Leave at least six weeks before eating, for the flavour to mature and the vinegar taste to mellow.