Ingredients
- 1kg green (underripe) tomatoes, chopped
- 400g shallots or onions, finely chopped
- 2 cooking apples, peeled, cored and chopped
- 400ml cider vinegar
- 150g dark brown sugar
- 100g raisins or sultanas
- 2 Scotch bonnet chillies, chopped (optional)
- 2 tsp yellow mustard seeds
- 2 tsp ground ginger
- 1 tsp salt
Method
- Put the tomatoes, shallots or onions, apple and 200ml vinegar in a large, heavy-based saucepan. Bring to the boil, then simmer gently for 30 minutes until tender.
- Stir in the chilli, if using, the raisins or sultanas, mustard seeds, ginger, salt, sugar and remaining 200ml vinegar. Continue to cook for 30-35 minutes more, or until the mixture has thickened – this will depend on the ripeness of the tomatoes.
- Ladle into sterilised jars while the chutney is still warm. Seal and store in a cool cupboard for at least 1 month before serving.