Making chutney is a great way to use up tomatoes and apples that would otherwise shrivel up in the fridge or fruit bowl. They do not 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 (Serves 4)
- 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
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.