Tomato & Apple Chutney

The traditional spicy chutney is already marinating, now its time for the tomato one to begin its journey towards deliciousness . The ripe beautiful juicy sweet plum tomatoes, the gorgeous matured English Cox apples mixed together with fruits, sugar & spices. wonderfully flavoursome serve with BBQ's, meats & cheese.
During the Summer meals its wonderful to have a selection of beautifully, different flavoured, chutneys to marry with salads. pasta's cold meats etc

Ingredients
Plum Tomatoes
English Cox Apples
Red Onions
Raisins
Ginger
Brown Sugar
White Wine Vinegar
Balsamic Vinegar
Chillies
Mixed Spices: nutmeg, cloves, mixed spice, cinnamon
Salt
Pepper

Method

• Wash the plum tomatoes, add to a large saucepan

• Cut into halves with a pair of scissors, which creates an ample base of gorgeous rich tomato juice 

• Peel & core the apples, dice into small cubes
• Add the diced apples into the saucepan with the tomatoes

• Add the brown sugar to the apples & the tomatoes

• Peel, slice & dice the root ginger

• Add the diced root ginger to the sugar, tomatoes & apples

• Add the pump, juicy raisins to the saucepan

• Peel, slice & dice the red onion
• Top & tail the chillies

• Add the small diced red onions to the saucepan with the other diced ingredients
• Remove the stem & seeds from the chillies, dice into tiny pieces & add also to the saucepan

• Add the mixed spices then add the diced chillies

• In a measuring jug mix the vinegars. Pour about 150ml of white wine vinegar into the jug
• Add the same amount of balsamic vinegar into the white wine vinegar (you could also add some malt)
• Add some cold water, ending up altogether with about 3/4 pint of liquid
• Pour the vinegar over the chutney ingredients in the saucepan

• Mix & fold the vinegar into the saucepan ingredients

• Mix until all ingredients are fully coated

• Once all ingredients are stirred into vinegar, place saucepan on heat & bring slowly to the boil. Once boiled maintain heat to continue fierce boiling for about 45 minutes.

• Cook for about an hour. Mixture should now look like chutney with all colours much darker & ingredients much softer.

• Allow to cool then decant into jam jars

• Make labels, I always write on all ingredients & date
• Secure lids & labels, store in pantry & forget about the jars until the Summer

• Patience is now required to stop you from wanting to eat immediately, as you will have noticed the most gorgeous smell, the most delicous fruity spicy rich chutney waiting to accompany many meals.
• Try making some to suit your taste buds. ENJOY!