This chutney recipe is a great way of using up a glut of garden tomatoes, making them last all year
Prep:25 mins
Makes about 3kg
2½ kg green tomatoes500g onion1 rounded tbsp salt500g sultanas500g cooking apples500g light muscovado sugar1.14l jar spiced pickling vinegar
STEP 1Slice the tomatoes (you can skin them if you want, but it’s not necessary). Finely chop the onions. Layer both in a large bowl with the salt. Leave overnight.STEP 2The next day, chop the sultanas using a large, sharp knife, then peel, core and chop the apples. Put the sugar and vinegar into a large pan and bring to the boil, stirring to dissolve the sugar. Add the sultanas and apples and simmer for 10 mins. Strain the tomatoes and onions in a colander (but don’t rinse), then tip into the pan and return to the boil.STEP 3Simmer for about 1 hr, stirring occasionally until the mixture is thick and pulpy. Transfer to warmed jars (see tips, below) and cover with lids.
