Autumn Chutney by Julie Hanson

Autumn Chutney by Julie Hanson

I love this and it’s so comforting with cheese or in a cheese and pickle loaf. It’s very easy to make and only takes a few weeks to mature but can last for ages in an unopened jar well into the winter to remind you of autumn. 

 Very simple recipe and very tasty for using up autumn bits.

 You could take skins off tomatoes before you boil them, but I just removed some that had come off before bottling by removing then with a wooden spoon.

I used 6 large plum tomatoes and a mix of cherry tomatoes. 

Julie Hanson

Put into sterilised jars while the chutney os still hot.

Ingredients

•  1 kg of mixed tomatoes

• 750g cooking apples

• 375g brown sugar, 250g onion

• 250g raisins

• 1 green pepper

• 2 teaspoons of salt

• 1/2 teaspoon of ground ginger

• 350mls of cider vinegar

Ready to get the cooking on

 Method

• Chop the vegetables and apples to around the same size

• Place all of them, along with all of the other ingredients, into a large deep pan.

•  Bring it to the boil

• Continue boiling the mix until the sugar dissolves.

• Once the sugar has dissolved, reduce the heat and simmer for around 45-50 minutes until mixture looks ‘Jammy’, stirring regularly to avoid the bottom burning.

•  While the mixture is still hot, place the winter chutney into pre-sterilised jars and seal.