Ingredients

• 570ml/1 pint malt vinegar
• 450g/1lb soft brown sugar
• 300g/11oz sultanas
• 2kg/4lb 4oz ripe red tomatoes
• cut into 6 or 8 pieces
• 500g/1lb 2oz green apples
• peeled and chopped
• 400g/14oz shallots
• peeled and roughly chopped
• 4 red chillies
• chopped
• 1 tbsp root ginger
• finely chopped
• sea salt and freshly ground black pepper

Directions

• Place the vinegar and sugar in a large saucepan and bring to the boil. Cook for three to four minutes until the sugar has melted.
• Add the sultanas and cook until just reduced.
• Add all the other ingredients
• bring to the boil and cook for about 20 to 30 minutes
• stirring frequently.
• Leave the chutney with a chunky texture and not too cooked as that will cause it to be a purée.
• Cool the chutney
• place into sterilised jars and store for two to three weeks in the fridge.