Spicy Tomato and Apple Chutney

I love Christmas. One of the best things has to be all of the cheeses and accompaniments that are about this time of the year! I decided to give making Tomato Chutney a go and now plan on giving a few jars away to family and friends.  After a few tweaks this is the recipe I went with.

Spicy Tomato and Apple Chutney

Makes 3 - 4 jars

Ingredients

1kg Ripe (soft) Tomatoes - peeled and chopped

2 Large Onions - chopped finely

100g Raisins or Sultanas

3 Cooking Apples - peeled, cored and roughly chopped

300g Sugar

225ml White Wine Vinegar

2tsp Salt

½ tsp All Spice

½ tsp Pepper

½ tsp Paprika

1. Place all the ingredients in a large heavy pan. Heat gently until the sugar has dissolved completely.
2. Bring to the boil – stirring continuously. Simmer on a low heat, stirring regularly to stop the chutney catching on the bottom of the pan and burning.  After about an hour it should have thickened. If not keep simmering until you’re happy with the consistency.
3. Pour into hot sterilised jars and cover.
4. You can eat it after it’s cooled. But it is best left in a dark dry place for a couple of weeks to mature.

 

***To easily sterilise the jars wash them thoroughly and heat in a moderate oven for about 5 minutes – They will be hot!