Deep and Punchy Yorkshire Tomato Chutney
A deep, rich chutney that makes the most of the seasonal tomato glut.
7 or 8
(This might seem a lot, but we’re making a LOT of chutney
raisins or sultanas
distilled white vinegar
Core and chop the apples, simmer in a small amount of water until tender.
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.
Add all your ingredients to a large pot and stew over a low heat until soft and thick (4-5 hours).
Once the time’s up, remove it from the heat and dispense into sterilised jars.