Slice the tomatoes (you can skin them if you want, but I don’t usually bother). Finely chop the onions. Layer both in a large bowl with the salt. Leave overnight.
Next day, chop the sultanas using a large, sharp knife, then peel, core and chop the apples. Put the sugar and vinegar into a large pan and bring to the boil, stirring to dissolve the sugar. Add the sultanas and apples and simmer for 10 mins. Strain the tomatoes and onions in a colander (but don’t rinse), then tip into the pan and return to the boil.
Simmer for about 1 hr, stirring occasionally until the mixture is thick and pulpy. Transfer to warmed jars (see Know-how, below) and cover with lids.
Know-howYou can use old jam jars for chutney as long as the inside of the lids are plastic coated, otherwise the vinegar will corrode metal. Alternatively, Kilner jars are perfect. To sterilise them, wash your jars in very hot water and leave to drain. When they are dry, put them in the oven at 160C/fan 140C/gas 4 for 10 mins before using.
Our downloadable labelsDownload our printable preserves labels – perfect for writing cook’s notes and gift messages. You can find them here.