Tomato, Apple and raisin Chutney for Shirley

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4lb Ripe tomotes skinned and chopped,
1lb Cooking Apples peeled, cored, and chopped.
8oz onions, chopped
3/4 of a pint white vinegar [malt]
8oz Sultanas
1tablespoon salt, I used less
1/4 teaspoon of each ground cinnamon, ground allspice,ground ginger,paprika, and cayenne.[ We used a couple of drops of tabasco instead of cayenne.
12oz sugar
Put the fruit and vegetables in a large saucepan with a little of the vinegar, the sultanas, [raisins], salt and ground spices, Simmer gentlyuntil just boiling for one and half hour to one and three quarters, Dissolve the sugar in the remaining vinegar, add to the pan and simmer until the chutney has thickend, pour into hot steralized jars.

We simmered it to start with until it was quite thick, when you add the vinegar it becomes quite watery again, just keep cooking it until you think its the right thickness for chutney, in all it took about 3 hours or more but certainly worth the time, its fab.

• 1 Oct, 2010
• 7 likes

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