500 g (1 lb) cooking apples, peeled, cored and diced
500 g (1 lb) butternut squash. peeled, deseeded and diced
500 g (1 lb) onions, finely chopped
500 g (1 lb) tomatoes, roughly chopped (no need to skin, unless preferred)
125g (4 oz) sultanas
1 teaspoon crushed dried red chillies
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 teaspoon cumin seeds, roughly crushed
1 teaspoon salt
250 g (8 oz) light muscovado sugar
250 ml (8 fl oz) red wine vinegar


1.Preheat the slow cooker if necessary. Add the apples, vegetables and sultanas to the slow cooker pot. Sprinkle over the spices, salt and sugar and stir together.
2.Pour over the vinegar, cover with the lid and cook on high for 6-7 hours, stiring the chutney once and again at the end, until the vegetables are soft.
3.If you prefer a fine-textured chutney, mash the cooked chutney. Warm the 5 sterilized jars in a low oven for 5 minutes.
4.Spoon the hot chutney into the warm jars to the very top and press down well, making sure there are no air pockets. Seal each jar with a screw-top lid, label and leave to cool.
5.Store in a cool, dry place for up to 3 months. Leave the chutney to stand for at least 2-3 days before serving so that the flavours can mellow.
6.Once opened, store in the refrigerator and consume within 2 weeks. Add to cheese and salad or ham sandwiches, or try in hot toasted sandwiches, if liked.
7.FOR SPICY TOMATO & COURGETTE CHUTNEY, omit the butternut squash and replace with 375 g (12 oz) diced courgette and 1 red pepper, cored, deseeded and diced. Continue as above.

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