Deep and Punchy Yorkshire Tomato Chutney
A deep, rich chutney that makes the most of the seasonal tomato glut.
4500ml jars
4500ml jars
  1. Core and chop the apples, simmer in a small amount of water until tender.
  2. Crush your garlic, peel and chop your shallots, grate your ginger, chop the tomatoes (you can remove the skins for a smoother texture if you like, but I find it too time-consuming), juice your lemons.
  3. Add all your ingredients to a large pot and stew over a low heat until soft and thick (4-5 hours).
  4. Stir.
  5. Stir.
  6. Stir again.
  7. Once the time’s up, remove it from the heat and dispense into sterilised jars.