Tomato chutney

Serves 4

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Making chutney is a great way to use up tomatoes and apples that would otherwise shrivel up in the fridge or fruit bowl. They don�t have to be in peak ripe condition, either; their flavour will still come out in the chutney. The sugar and salt content of this recipe is quite high, but they are added as natural preservatives, and the intense flavour of the chutney means you only need a small amount to spice up a sandwich or salad.

 

Ingredients

15g root ginger
8 green chillies
2kg green and red tomatoes, chopped
500g apples, peeled, cored and chopped
250g raisins, chopped
625g shallots, chopped
2 tsp salt
500g brown sugar
570ml malt vinegar

 

Method

Bruise the ginger and tie in a muslin bag with the chillies. Place all the other ingredients in a preserving pan and add the muslin bag.

Bring to the boil, stirring until the sugar has dissolved, and simmer for about an hour. Remove the muslin bag.

Pour the chutney into warmed sterilised jars, cover and label.