Makes 3 jars
750g green / red / whatever tomatoes, washed and chopped
350g onions, chopped
200g cooking apples, peeled, cored and chopped
300ml cider vinegar
2 red chillies
small piece fresh root ginger, peeled
100g raisins
1 tsp salt
200g brown sugar
Put the tomatoes, onions and apples in a large, heavy-based, non-reactive pan, with half the vinegar.
Bring to the boil then gently cook for about 30 minutes, until tender.
Tie the chillies and ginger in a muslin bag. Bruise with a heavy rolling pin and add to the pan with the raisins.
Cook on a low heat, stirring from time to time, until the mixture thickens.
Add the salt, sugar and the rest of the vinegar, stirring well until the sugar dissolves. Continue cooking until the mixture has thickened.
Remove the muslin spice bag. Pot into sterilised jars while the chutney is still warm. Seal. Leave for 6 weeks to mature.
