Tomato Chutney

I am delighted to share our family recipe for Tomato Chutney. This condiment is a great way to make use of fresh, in-season produce. There is a perfect balance of sweet, tangy, slightly spicy flavours and I am certain that you will enjoy it as much as we do. With so many ways to serve it, it will be a great addition to your condiment repertoire.

Ingredients:

• 1.5 kg (3.3 lb) tomatoes – prepared weight, once peeled and core removed (I started with 1.8 kg/4 lb)
• 750 g (3 ¾ cups) light brown sugar
• 680 ml (2 ¾ cups) white vinegar – 5% acidity
• 3 medium brown/yellow onions – finely chopped
• 2 medium Granny Smith apple – unpeeled and cut into small cubes
• 3 teaspoon sea salt
• 1 teaspoon ground black pepper
• 1 teaspoon yellow mustard seeds
• 1 ½ teaspoon curry powder
• 1 ½ teaspoon ground turmeric
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon red chilli pepper flakes
• 2 teaspoon ground ginger