Green tomato & apple chutney

• olive oil↗4 tbsp tbsp
• onions↗1kg kg

  chopped

• garlic cloves↗6

  finely chopped

• mixed spice1 tbsp tbsp
• yellow mustard seeds1 heaped tsp tsp
• chilli flakes↗1 tsp tsp

  (optional)

• bay leaves↗2
• green tomatoes↗2kg kg

  roughly chopped

• cooking apples↗500g g

  peeled and diced

• cider vinegar↗850ml ml
• light soft brown sugar↗500g g
• soft pitted dates↗200g g

  chopped

• sultanas↗200g g
• flaky sea salt↗1 tbsp tbsp

  (or 1 heaped tsp coarse crystal)

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.