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


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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