Tomato & chilli chutney
- 1.5kg vine-ripened tomatoes
- 2 large red onions, chopped
- 600g Bramley cooking apples (peeled weight), cored and roughly chopped
- 3cm piece root ginger, peeled and grated
- 4-6 large red chillies, finely chopped (remove the seeds for a milder flavour)
- 2 garlic cloves, finely chopped
- 150g sultanas
- 600ml red wine vinegar
- 350g light brown soft sugar
- 1 & 1/2 level tsp mustard powder
Please note that the serving size and nutritional information refers to a 15g spoonful of chutney. This recipe makes 3-4 jars at £2.26 per jar.
Make a small cut in the bottom of each tomato and put in a large heat-proof bowl. Cover with boiling water and leave for exactly 1 minute. Drain, then skin the tomatoes. Chop and put in a very large saucepan or preserving pan.
Add the other ingredients, plus 2 level tsp salt, and heat gently, stirring, until boiling.
Simmer, uncovered, until the mixture is thick. This will take about 2 hours. As it starts to thicken, stir often so it doesn't catch on the bottom.
To test if it's ready, draw a wooden spoon across the base of the pan – if you can see the bottom, it's ready.
Half an hour before the chutney is ready, wash the jars and lids in hot soapy water. Rinse and put in the oven for 15 minutes at 140C/120C Fan/Gas 1.
Spoon the chutney into the hot jars, close and leave for at least 6 weeks for the flavour to mature. They will keep for up to a year if the jars are not opened – store in a cool, dark cupboard. Once you open a jar, keep it in the fridge and use within 2 weeks.