Apple and Tomato Chutney
Featured in the September 2012 handbook.
2 lb apples peeled, cored and sliced
16 fl oz water
1 tablespoon yellow mustard seeds
2 lb tomatoes, sliced
2 large onions chopped
1 clove garlic chopped
3 oz sultanas
5 oz caster sugar
Place apples and water in a large saucepan. Bring to the boil, reduce heat, and cook for 25 minutes, stirring occasionally. Add more water as necessary to keep simmering.
Wrap mustard seeds in muslin or cheesecloth, and place with apples. Mix tomatoes, onions, garlic, sultanas, sugar, curry powder, cayenne pepper, salt and vinegar in with the apples. Stir until sugar has dissolved.
Bring the mixture to the boil. Reduce heat, and simmer 3 hours, stirring occasionally, until a thick chutney remains. Remove and discard wrapped mustard seed. Seal chutney in sterile containers until serving.