Ingredients

1 kg (2 lb) tomatoes, skinned and roughly chopped
1 large onion, chopped
2 cooking apples, about 500 g (1 lb). peeled, cored and chopped
2 red peppers, cored, deseeded and diced
75 g (3 oz) sultanas
100 ml (3½ fl oz) distilled malt vinegar
250 g (8 oz) granulated sugar
2-3 large mild red chillies, halved, deseeded and finely chopped
6-8 garlic cloves, finely chopped
1 cinnamon stick, halved
½ teaspoon ground allspice
1 teaspoon salt
pepper

Instructions

1.Preheat the slow cooker if necessary. Put all the ingredients in the slow cooker pot and mix together.
2.Cover with the lid and cook on high for 6-8 hours or until thick and pulpy, stirring once or twice.
3.Warm the 5 sterilized jars in a low oven for 5 minutes. Spoon in the chutney, place a waxed disc on top and leave to cool. Seal each jar with a screw top lid, then label.
4.Store in a cool place for up to 2 months. Once opened, store in the refrigerator.
5.FOR SPICED GREEN TOMATO CHUTNEY, replace the tomatoes with 1 kg (2 lb) green tomatoes (chopped but not skinned) and replace the onion and peppers with 3 onions weighing 500 g (1 lb) in total.
6.Mix the tomatoes and onions with the cooking apples, vinegar, sugar, chillies and salt.
7.Decrease the garlic cloves to 2 and replace the cinnamon and allspice with 1 teaspoon each ground ginger and ground turmeric and 1 teaspoon roughly crushed cloves. Cook and store as above

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