Tomato and apple chilli chutney

Method

1. Bring a large pan of water to the boil. Meanwhile, cut a small cross in the base of each tomato. Working in batches if needed, lower the tomatoes into the boiling water for 20-30 seconds, then scoop out with a slotted spoon and transfer to a bowl of cold water. Once cool enough to handle, peel the skin off the tomatoes – it should come right off.
2. Roughly chop the skinned tomatoes and add them to a large bowl. Peel, core and roughly chop the apples and add them too.
3. Toast the cumin, fennel and coriander seeds in a dry frying pan over a medium heat for a few minutes until they smell wonderfully aromatic. Remove from the heat, grind into a powder using a pestle and mortar (or spice grinder), then set aside.
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4. Heat the oil in a sterilising pan or another pan large enough to hold all the ingredients. Add the onions and a pinch of salt and cook over a low-medium heat for 10-15 minutes until softened and slightly caramelised. Stir in the garlic, ginger and chillies and cook for another 3 minutes, then add the mustard seeds, curry powder and ground spices. Give a stir and cook for 2 minutes, then add the tomatoes, apples and sugar. Stir until the sugar dissolves, then simmer for 1 hour, stirring every so often.
5. Add the vinegar, bring back to the boil, then cook for another 20 minutes, stirring every so often until the mixture is thick and pulpy – when you drag a wooden spoon through the mixture you should be able to see the base of the pan.
6. Use a jam funnel to transfer the hot chutney to sterilised jars, then cover and seal. When cool enough to handle, store in a cool place for at least 6 weeks before opening. Once opened, keep in the fridge and eat within 2 weeks.