Autumn Tomato Chutney

Featured in the November 2013 handbook.

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A good tomato chutney which takes some beating, and this version is great because it's not too sweet.


- 1kg ripe tomatoes, peeled and chopped

- 750g cooking apples, peeled, cored and chopped

- 375g light muscovado sugar

- 250g onions, chopped

- 250g raisins

- 1 green pepper, deseeded and chopped

- 2 tsp salt, half tsp ground ginger

- 350ml cider vinegar


Put all the ingredients into a large pan and bring to the boil over a medium heat. Stir occasionally until the sugar has dissolved. Boil the mixture, uncovered for about 45-50 minutes until the fruit is tender and thickened. Cool, then transfer the mixture to a sterilised jar and seal.


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