Apple and Tomato Chutney

This recipe is for Joan at the veg shop and is from Darina Allen of Ballymaloe fame's book called Forgotten Skills.

It is a traditional recipe which means it makes lots of jars approximately 12 1lb pots.

APPLE AND TOMATO CHUTNEY

3.6 kg/8lb	Ripe tomatoes peeled and chopped
450g/1lb	Onions peeled and chopped
450g/1lb	Eating apples peeled and chopped
1.3kg/3lb	Sugar
850ml/1 ½ pints	White malt vinegar
2 tablespoons	Salt
2 teaspoons	Ground ginger
3 teaspoons	Ground black pepper
3 teaspoons	Allspice
4	Garlic cloves crushed
1 level teaspoon	Cayenne pepper
350g/12oz	Sultanas

METHOD;

Prepare all the ingredients and put into a large wide stainless steel saucepan.

Bring to the boil. Simmer steadily uncovered for about 1 hour until reduced by

one third and slightly thick. Pot into sterilised jars and cover with non reactive

lids and store in a cool dry place.

Always allow the chutney to mature. I always leave at least 6 weeks before

opening and sometimes that is a real challenge.

If you make one batch you will have plenty to give away for Christmas pressies.

Catch you later.

Pattypan