750g ripe, different-sized tomatoes
1 apple, peeled, cored and chopped
175g red onion, chopped
2 garlic cloves, crushed
½ a red chilli, deseeded and chopped
25g fresh ginger, peeled and chopped
1 tsp fennel seeds
¼ tsp sweet smoked paprika
1 tsp salt
60g soft brown sugar
125ml red wine vinegar
- Use a sharp knife to cut a cross into the base of each tomato, put them in a bowl and cover with boiling water. After 1 minute, drain and run under cold water. Peel off the skins, cut into quarters and remove the seeds.
- Chop the tomato flesh and put in a pan with all the ingredients, except the sugar and vinegar. Cook for 15 to 20 minutes until soft.
- Add the sugar and stir until dissolved, then pour in the vinegar. Stir well and cook for 40 minutes, until thick and reduced.
- Remove from the heat and carefully pour the hot chutney into jars.