A good tomato chutney take some beating, and this version is great because it’s not too sweet
Prep:40 mins – 50 mins
Makes about 1.5 litres / 2¾ pints
1kg ripe tomato, peeled and chopped750g cooking apple, peeled, cored and chopped375g light muscovado sugar250g onion, chopped250g raisins1 green pepper, deseeded and chopped2 tsp salt ½ tsp ground ginger350ml cider vinegar
STEP 1Put all the ingredients into a large pan and bring to the boil over a medium heat. Stir occasionally until the sugar has dissolved. Boil the mixture, uncovered, for about 45-50 mins until the fruit is tender and thickened. Cool, then transfer the mixture to a sterilised jar and seal.
