A tasty chutney which requires little attention, this Tomato Chutney is an ideal accompaniment to meat, poultry and sandwiches.
3 lb. ripe tomatoes, blanched, peeled and sliced
3 lb. dessert apples, washed, cored and diced
3 large onions, finely chopped
12 oz. sultanas
12 oz. raisins
1½ teaspoons dry mustard
1½ teaspoons ground ginger
1 tablespoon salt
1 teaspoon ground allspice
1 ½ lb. soft brown sugar
1 pint malt vinegar
Place all the ingredients in a large preserving pan or saucepan and place the pan over high heat. Bring the liquid to the boil, reduce the heat to low and simmer for 2 hours, stirring occasionally, or until the chutney has thickened.
Remove the pan from the heat and ladle the chutney into clean, warmed jars. Place a circle of vinegar-proof paper over the chutney and seal each jar with a jam cover and elastic band. Label the jars and store in a cool, dark, dry place.