Summary

Ingredients

• g 1,750 tomato (s), reen, rouhly chopped
• 500 g apples, peeled, finely chopped
• 2 cloves garlic, chopped
• 250 g sultanas
• 1 tablespoon salt
• 1 tablespoon cucumber (s) - pickling spice
• 25 g iner, chopped
• 1 chilli pepper (s)
• 600 ml vinegar
• 500 g suar, brown

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Instructions

1. Put the tomatoes, apples and onions in a saucepan with the garlic, sultanas and salt. Put the cucumber spice, ginger and chilli pepper in a gauze bag, tied the bag and put it in the pot. Pour in half of the vinegar and bring everything to the boil, then reduce the heat and let the chutney simmer on low heat for 1 hour until it has boiled down to a thick sauce.
2. Dissolve the sugar in the remaining vinegar and add to the chutney. Cook gently for another 1.5 hours, stirring frequently, or until the chutney is mushy. Remove the gauze bag.
3. Pour the chutney hot into prepared glasses. Close the jars immediately.