Makes about 2 litres

2kg tomatoes

400g cooking apples, peeled, cored and roughly chopped

300g onions, peeled and roughly chopped

400g light muscovado sugar

400ml cider vinegar

2 small hot chillies

2 heaped tsp ground ginger

3 heaped tsp sea salt

2tsp coriander seeds

2tsp white mustard seeds

1 Place all the ingredients in a large metal or enamel saucepan and bring to boil, stirring until the sugar has melted.

2 Leave on a good rolling boil, without the lid on, for about an hour, or until the vegetables are soft and the liquid reduced and a little sticky. Stir occasionally to prevent any sticking to the bottom of the pan.

3 Bottle and seal in sterilised jars (this is the method I found easiest), and leave to cool in a cupboard. There’s no need to wait for weeks on end before cracking open this chutney, but obviously, the longer you can resist, the better it will taste.

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