Makes about 1.2kg

Tomato chutney recipe

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Takes 1¼-1½ hours to make, plus cooling and at least 1 months maturing

1kg ripe tomatoes, chopped
450g onions, chopped
2 garlic cloves, finely chopped
2 eating apples, peeled, cored and roughly chopped
2 tsp mustard seeds
2 cloves
2.5cm piece fresh ginger, grated
300g sultanas
200g light muscovado sugar
600ml malt vinegar

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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. Simmer for 30-40 minutes, stirring occasionally, until tender.
3. Stir the vinegar into the chutney. Cook for a further 30 minutes, stirring often, or until thickened. If it’s still runny, simmer for another 10-15 minutes.
4. Divide the hot chutney between sterilised jars and set aside to cool.
5. Place a disc of waxed paper directly onto the chutney and seal with airtight lids or Cellophane and elastic bands. Store in a cool, dry place, away from direct sunlight, for at least 1 month before eating. It will keep for up to 6 months. Chill after opening and use within 1-2 months.

Nutritional info

Per tablespoon: 26kcals, 0.1g fat (trace saturated), 0.3g protein, 6.3g carbs, 5.9g sugar, trace salt

Chef's tip

To sterilise jars: Wash them thoroughly in warm, clean, soapy water, drain upside down on kitchen towel and place on a baking tray in a preheated oven at 140C/fan120C/gas 1 for 15 minutes. Turn the oven to its lowest setting and keep the jars inside while you make the chutney.

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