Tomato Chutney

By west757

There's nothing like homemade chutney on a cheese tray for the holidays.

Ingredients

• 2 lbs ripe tomatoes
• 1 cup chopped onions
• 2 garlic cloves, chopped
• 2 apples, peeled, cored and chopped
• 2 tsp. mustard seeds
• 2 cloves
• 1 piece fresh ginger, grated
• 3/4 cups white raisins
• 1/2 cup sugar
• 3 cups malt vinegar

Details

Servings 5

Preparation

Step 1

Put all the ingredients, apart from the vinegar, in a preserving pan or large, deep saucepan. Add half the vinegar and season.

Place the pan over a medium heat. Slowly bring the mixture to a simmer, stirring constantly, until the sugar has dissolved. Then simmer for 30-40 minutes, stirring occasionally, until the mixture is tender.

Stir the rest of the vinegar into the chutney. Cook for a further 30 minutes, stirring often, or until the mixture has thickened. If it still looks runny, keep simmering for another 10-15 minutes.

While you're waiting, you can sterilize your 5 x 500ml jars.

Divide the hot chutney between the sterilised jars and leave it to cool.

When the mixture has cooled, place a disc of waxed paper directly onto the chutney and seal with airtight lids or cling-film and elastic bands.

Keep in a cool, dry place, away from direct sunlight, for at least a month before eating. It will keep for up to 6 months. Chill after opening and use within 1-2 months.