If you’re looking for an appetising addition to your spring spread, look no further, this tomato chutney is a splendid server to accompany your main meals this spring!
- 1kg ripe tomatoes, chopped
- 450g onions, chopped
- 2 garlic cloves, finely chopped
- 2 eating apples, peeled, cored and roughly chopped
- 2 tsp mustard seeds
- 2 cloves
- 2.5cm piece fresh ginger, grated
- 300g sultanas
- 200g light muscovado sugar
- 600ml malt vinegar
Step 1 – Add the ingredients, except the vinegar, in a deep saucepan. Then add half the vinegar and season.
Step 2 – Place the pan on a medium heat and bring the mixture to a simmer, while stirring constantly, until the sugar has dissolved. Continue simmering for 30-40 minutes, make sure to stir occasionally, until tender.
Step 3 – Stir the vinegar into the chutney and cook for another 30 minutes, stirring often.
Step 4 – Divide the chutney into jars and set aside to cool. Store in a cool, dry place, away from direct sunlight, for at least 1 month before eating. The chutney will keep for up to 6 months so there’s plenty of time to enjoy it this spring!