Red tomato and garlic chutney

makes 2kg

Ingredients:

1 tsp whole allspice
1 tsp coriander seeds
2 tsp mustard seeds
1/2 tsp cumin seeds
50g fresh ginger root, bruised
1.5kg red tomatoes, skinned and chopped
500g cooking apples, peeled, cored and diced
500g onions, peeled and finely chopped
2 cloves of garlic, peeled and finely chopped
250ml red wine vinegar
1 tsp sea salt
200g warmed muscovado sugar

Preparation:

Place the whole spices and bruised ginger in a piece of muslin and tie into a bag with string.
Place all the ingredients except the sugar in a stainless steel preserving pan and bring to the boil, then simmer until all the sugar has dissolved.
Turn up the heat and bring to the boil, the simmer gently for approximately 1 and half hours until the chutney is thick but still juicy, stirring occasionally.
Remove the muslin bag, then pour the chutney into hot,  sterilized jars and seal.

Tips for chutneys