Tomato chutney

Method

1. Roughly chop the tomatoes, then place them in a large preserving pan.

2. Peel and chop the shallots, then peel, core and chop the apples. Add them to the pan with the tomatoes.

3. Deseed and finely dice the chillies, and finely chop the garlic. Grate the ginger and add to the pan with the chillies and garlic. Pour over three-quarters of the vinegar.

4. Stir in the white mustard seeds, sultanas, sugar and treacle.

5. Cook over a medium heat for 5-10 minutes, stirring, until the sugar has dissolved. Season, then simmer for 1 hour until very thick. Add the remaining vinegar, then remove from the heat. Spoon into sterilised jars (see tips, above) and seal. Once cooled, the chutney will keep in a dark, cool place for up to a year.

6. Serve with crusty bread and cheese or cold meat for a perfect lunch, accompanied by a glass of chilled cider.