Apple and Tomato Chutney

Recipe View 5 mins In a large, heavy-bottomed saucepan, combine the apples and water. Bring to a boil over medium-high heat. (5 minutes)

Recipe View 25 mins Once boiling, reduce heat to low, cover, and simmer for 25 minutes, or until the apples are tender, stirring occasionally to prevent sticking. Add more water, a tablespoon at a time, if necessary to maintain a simmering consistency. (25 minutes)

Recipe View 5 mins While the apples are simmering, prepare a small square of cheesecloth. Place the mustard seeds in the center, gather the edges, and tie securely with kitchen twine to create a small sachet. (5 minutes)

Recipe View 10 mins Add the sachet of mustard seeds to the saucepan with the apples. Incorporate the sliced tomatoes, chopped onions, minced garlic, sultanas, sugar, curry powder, cayenne pepper, salt, and malt vinegar. Stir well until the sugar is fully dissolved. (10 minutes)

Recipe View 5 mins Bring the mixture back to a gentle boil. Once boiling, reduce the heat to the lowest setting, allowing the chutney to simmer very gently. (5 minutes)

Recipe View 3 hrs Simmer, uncovered, for 3 hours, stirring occasionally to prevent scorching. The chutney should gradually thicken and deepen in color as the excess liquid evaporates. (180 minutes)

Recipe View 2 mins After 3 hours, remove the saucepan from the heat. Carefully remove and discard the cheesecloth sachet containing the mustard seeds. (2 minutes)

Recipe View 20 mins Ladle the hot chutney into sterilized jars, leaving about 1/2 inch of headspace at the top. Seal the jars according to standard canning procedures or let it cool to room temperature and store it in the fridge. (20 minutes)