BELLE ISLE TOMATO & APPLE CHUTNEY

By fiona
Published: November 1, 2012

Ingredients

• 1 kg ripe tomatoes, roughly chopped
• 400 g onions, peeled & finely chopped
• 3 garlic cloves, peeled & crushed
• 3 eating apples, ie golden delicious or cox’s pippin, roughly chopped
• 1 tbsp yellow mustard seeds
• 1 in. piece of fresh ginger, peeled and grated
• 250 g sultanas
• 3 cloves
• 500 ml cider vinegar
• half tsp sea salt
• 200 g granulated sugar

Instructions

1. Place all of the ingredients except the sugar in a large preserving pan and place over a medium heat and bring to the boil.
   2. Add in the sugar and stir regularly until it completely dissolves.
   3. Bring back to the boil, and then simmer for 1 – 1 hour 30mins, stirring occasionally.
   4. In the meantime, sterilise 3-4 jam jars in a warm oven (approx 100°C). Carefully wash the lids in hot soapy water and / or bring to the boil in a saucepan of water.
   5. Fill the jars with the hot chutney and cover tightly with a lid. The chutney will taste better and more mellow after 2-3 weeks, and will last for 6 months if kept in a cool dry place. Once opened, keep refrigerated.

   

• Skill Level: Beginner