This chutney goes really nicely with Edam and sliced apple.
I also made this at the end of the summer with green tomatoes. The result with red tomatoes is a deeper brown colour. It is the Cayenne pepper which makes it fiery and although it isn't too hot (i.e. not watery-eyed hot), if you don't like things at all hot, replace the cayenne pepper with coriander and cumin.
This is a recipe by Ghillie James in the August 2010 edition of Woman and Home.
- In a food processor, in batches, whizz the tomatoes, omions and apples until pulpy, but still a bit chunky. Transfer to a large preserving pan, add the remaining ingredients apart from the sugar, stir and bring to the boil. Turn down the heat and simmer for 1 hour, stirring occasionally.
- Add the sugar and stir well, then leave to simmer, stirring every 15 minutes, for a further 1 hour, or until the mixture and lost most of its water and leaves a trail when you pull a wooden spoon through it.
- Using a jam funnel, ladle the chutney into warm, sterilised jars and seal them.
