Here's one 
Makes about 1.2kg
Takes 1¼-1½ hours to make, plus cooling and at least 1 month's maturing
Ingredients
- 1kg ripe tomatoes, chopped
- 450g onions, chopped
- 2 garlic cloves, finely chopped
- 2 eating apples, peeled, cored and roughly chopped
- 2 tsp mustard seeds
- 2 cloves
- 2.5cm piece fresh ginger, grated
- 300g sultanas
- 200g light muscovado sugar
- 600ml malt vinegar
Method: How to make tomato chutney
1. Put all the ingredients, apart from the vinegar, in a preserving pan or large, deep saucepan. Add half the vinegar and season.
Tip
To sterilise jars: Wash them thoroughly in warm, clean, soapy water, drain upside down on kitchen towel and place on a baking tray in a preheated oven at 140°C/fan120°C/gas 1 for 15 minutes. Turn the oven to its lowest setting and keep the jars inside while you make the chutney.
2. Place the pan over a medium heat. Slowly bring the mixture to a simmer, stirring constantly, until the sugar has dissolved. Simmer for 30-40 minutes, stirring occasionally, until tender.
3. Stir the vinegar into the chutney. Cook for a further 30 minutes, stirring often, or until thickened. If it's still runny, simmer for another 10-15 minutes.
4. Divide the hot chutney between sterilised jars and set aside to cool.
5. Place a disc of waxed paper directly onto the chutney and seal with airtight lids or Cellophane and elastic bands. Store in a cool, dry place, away from direct sunlight, for at least 1 month before eating. It will keep for up to 6 months. Chill after opening and use within 1-2 months.
