The Delights of Tomato Chutney

I have been meaning to post this recipe for the past week or two; instead have been testing it… On everything!!
Of course, it is pretty fantastic on a toasted cheese sandwich, but I have been basting all sorts of meats and vegetables too, whereupon it caramelises, giving an almost sweet-sour deliciousness to whatever you are cooking.

We are getting, at last, 2 months later than usual (thanks grey skies and no sun) a glut of tomatoes; and I have gratefully received presents of bowls of tomatoes, so I am making another batch of this today (I have one jar left… Apart from using several, I gave the rest away, as you do, along with the beetroot chutney and yellow preserve I made- I’ll try post the recipes before the season is out )

Tomato & Apple Chutney

(thank you Darina Allen, once again)
(Any changes to the original are in italics)
Makes 10 x 1 lb (450 g) pots

7-8 lbs (3.2-3.4 kg) ripe tomatoes, peeled and chopped

(I didn’t peel mine. I just live with thin rolls of tomato skin, which, in fairness, you wouldn’t notice in the end product. But peel if you must!!)

1 lb (450 g) onions, chopped
1 lb (450 g) cooking apples, peeled and chopped (Darina uses eating apples, I thought I had read cooking apples, and I must say I think I prefer the taste)

3 lbs (1.35 kg) sugar

1½ pints (900 ml/3¾ cups) white malt vinegar

2 tablespoons (2 American tablespoons + 2 teaspoons) salt

2 teaspoons ground ginger
3 teaspoons ground black pepper
3 teaspoons all spice
4 cloves garlic, crushed
1 level teaspoon cayenne pepper

8-12 oz (225-340 g/1½-2 cups) sultanas (completely forgot to add these!! But still it tasted mighty fine!)

(Be prepared. Have the largest saucepan to hand. This is an ENORMOUS amount of ingredients, I had to watch mine like a hawk so that it didn’t boil over)

Prepare all the ingredients.

Put into a large wide stainless steel saucepan and bring to the boil. Simmer steadily until reduce and slightly thick – 1 hour, approx. Pot in sterilized jars.