Tomato and apple chutney
Prep time less than 30 mins
Cook time less than 30 mins
Makes 3-4 jam jars full
Dietary Vegetarian
From Saturday Kitchen
Method
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Place the vinegar and sugar in a large saucepan and bring to the boil. Cook for three to four minutes until the sugar has melted.
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Add the sultanas and cook until just reduced.
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Add all the other ingredients, bring to the boil and cook for about 20 to 30 minutes, stirring frequently.
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Leave the chutney with a chunky texture and not too cooked as that will cause it to be a purée.
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Cool the chutney, place into sterilised jars and store for two to three weeks in the fridge.
Ingredients
- 570ml/1 pint malt vinegar
- 450g/1lb soft brown sugar
- 300g/11oz sultanas
- 2kg/4lb 4oz ripe red tomatoes, cut into 6 or 8 pieces
- 500g/1lb 2oz green apples, peeled and chopped
- 400g/14oz shallots, peeled and roughly chopped
- 4 red chillies, chopped
- 1 tbsp root ginger, finely chopped
- sea salt and freshly ground black pepper
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