- 450g onions, chopped
- 900ml malt vinegar
- 50g pickling spices
- 1kg bag ripe tomatoes
- 450g cooking apples, skinned and chopped.
- 400g tin chopped tomatoes, skinned and chopped
- 350g brown sugar
- 2 tsp salt
- 225g sultanas
TIP – Boil tomatoes in water for 3 mins, then remove. Skins will split and should just peel off.
- Put onions and vinegar in a large pan. Put pickling spices in a spice ball (or tea leaf ball) and add to the pan. Bring to the boil and simmer gently for 30 mins until onions are nearly tender.
- Add tomatoes and apples to the pan and simmer for 10 mins until fruit starts to soften.
- Add the sugar and salt and stir until sugar has dissolved. Stir in the sultanas.
- Gently simmer for 1-2 hours, stirring occasionally to prevent mixture sticking.
- The chutney is ready when there is no liquid on the top. Remove from the heat and cool for 5 mins.
- Remove spice bag, stir the chutney and spoon into warmed, sterilised jars.
- Pack down well and seal the jars.
It tastes best if left in the jar for at least a month to mature.
This will keep for 2 years and makes great presents.