Traditional Home-made Tomato Chutney
Few things make you feel more snug, and indeed, smug than a jar of homemade chutney. Roll up your sleeves and get stewing.  A delicious accompaniment to a Cheese Board & Ploughman's Lunch.  This recipe make 5 x 500ml jars.
Prep Time: 15 mins
Cook Time: 120 mins
Total Time: 135 mins
Ingredients
  • 1 kg ripe tomatoes (chopped)
  • 450 g onions (peeled & chopped)
  • 2 garlic cloves (peeled & finely chopped)
  • 2 apples (peeled, cored & roughly chopped)
  • 2 tsp mustard seeds
  • 2 cloves
  • 2.5 cm fresh ginger (peeled & grated)
  • 300 g sultanas
  • 200 g light muscovado sugar
  • 600 ml malt vinegar
Instructions
  1. Put all the ingredients, apart from the vinegar, in a preserving pan or large, deep saucepan. Add half the vinegar and season.
  2. Place the pan over a medium heat. Slowly bring the mixture to a simmer, stirring constantly, until the sugar has dissolved. Then simmer for 30-40 minutes, stirring occasionally, until the mixture is tender.
  3. Stir the rest of the vinegar into the chutney. Cook for a further 30 minutes, stirring often, or until the mixture has thickened. If it still looks runny, keep simmering for another 10-15 minutes.
  4. While you're waiting, you can sterilise your 5 x 500ml jars. Preheat the oven to 120°C. Wash the jars in warm, clean soapy water, then rinse in clean water. Put them upside down on a clean baking tray and dry them in the oven for 10 minutes.
  5. Divide the hot chutney between the sterilised jars and leave it to cool.
  6. When the mixture has cooled, place a disc of waxed paper directly onto the chutney and seal with airtight lids or cling-film and elastic bands.
  7. Keep in a cool, dry place, away from direct sunlight, for at least a month before eating. It will keep for up to 6 months. Chill after opening and use within 1-2 months. Enjoy!
Recipe Notes

  • Don't feel you have to stick rigidly to the ingredients though; spices can be switched, as can the type of vinegar. Just keep to the given weights and method.