APPLE AND TOMATO CHUTNEY
Late tomatoes and early apples tend to ripen at the same time, hence the popularity of this simple chutney.
Makes 5 2-cup/500-ml jars of chutney
4lb/1.8 kg ripe tomatoes, peeled and sliced
4 lb/1.8 kg tart apples
4 onions, sliced
5 cups/1.25 liters white wine or cider vinegar
2 teaspoons peppercorns, tied in cheesecloth
1 tablespoon ground ginger
2 tablespoons salt
300 g/1½ cups dark brown sugar
Large preserving pan; 5 2-cup/500 ml jam jars
1. To peel the tomatoes, scoop out the cores and cut a small cross in the underside skin. Put the tomatoes in a very large bowl and pour over boiling water to cover them completely. Leave until the skin at the cross point starts to split, 1-2 minutes. Drain the tomatoes, peel and slice them.
2. Put the tomatoes into a large bowl with the onions, pour over the vinegar and add the peppercorns, ginger, salt and sugar. Cover and leave overnight in a cool place.
3. Pare, core and slice the apples and combine them with the tomato mixture in an enamel or stainless steel preserving pan. Heat until the sugar is dissolved, bring to a boil, stirring often, and simmer about 1½ hours or until the mixture is thick and pulpy. Meanwhile sterilise the jars by running them through the dishwasher.
4. Discard peppercorns from the chutney, taste and adjust the seasoning. Spoon the chutney into the sterilised jam jars and leave to cool. Seal when cold.