- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1kg onions, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 6 garlic cloves, finely chopped
- 1 tbsp mixed spice
- 1 heaped tsp yellow mustard seeds
- 1 tsp chilli flakes (optional)
- 2 bay leaves
- 2kg green tomatoes, roughly chopped
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 500g cooking apples, peeled and diced
- 850ml cider vinegar
- 500g light soft brown sugar
- 200g soft pitted dates, chopped
Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…
- 200g sultanas
- 1 tbsp flaky sea salt (or 1 heaped tsp coarse crystal)
Heat the oil in a preserving pan, then add the onions and let them gently soften for 10 mins. Add the garlic, spices and bay, and cook for 5 mins more until fragrant.
Tip in the tomatoes, apples and half the vinegar, then simmer for about 15 mins or until the tomatoes and apples are soft. Add the rest of the vinegar, then the sugar, dried fruit and salt, and cook gently until the sugar dissolves.
Turn up the heat a little, then bubble the chutney for about 1 hr 30 mins, or until it is thick and jammy. When ready, you will be able to drag a line across the bottom of the pan without the chutney flooding back straight away. The timing can vary depending on the water content of the tomatoes. Remove the bay leaves before potting the hot chutney into hot, sterilised jars.
Sterilising jars and equipmentWash jars and lids in hot, soapy water, rinse, then place on a baking tray and put in a low oven for 10 mins or until completely dry. If you want to use rubber seals, remove the seals and cover in just-boiled water. Make sure you sterilise any funnels, ladles or spoons you’re going to be using too.