This easy recipe is a wonderful way to use up a glut of green or under-ripe tomatoes. If you don’t grow your own tomatoes, you’ll find that it’s just as delicious made with ripe red ones.
- Prepare20 mins
- Cook1 hr 5 mins
- Total time1 hr 25 mins
Put the tomatoes, shallots or onions, apple and 100ml vinegar in a large, heavy-based saucepan. Bring to the boil, then simmer gently for 30 minutes until tender.
Stir in the chilli, if using, the raisins or sultanas, mustard seeds, ginger, salt, sugar and remaining 100ml vinegar. Continue to cook for 30-35 minutes more, or until the mixture has thickened – this will depend on the ripeness of the tomatoes.
Ladle into sterilised jars while the chutney is still warm. Seal and store in a cool cupboard for at least 1 month before serving.
To sterilise jam jars, first check the jars are free from cracks or chips. Preheat the oven to 160°C, gas mark 3. Wash the jars in hot soapy water, then rinse thoroughly and shake off excess water. Put onto a baking tray and place in the oven for 10 minutes, until dry. Fill with the chutney while still warm, then seal.