Tomato and Apple Chutney

I made this last year with tomatoes and apples from the garden.  I also got the chillies from the garden.The recipe is adapted from the original one in COUNTRY WISDOM, by Rosamond Richardson (Kyle Cathie 1997)

Ingredients

2.7 kg tomatoes (chopped)

450g apples, sliced and cored

450g onions, chopped

50g coriander seeds

2-3 chopped chillies

(if using dried chillies, then use about 12g)

piece of ginger (or a teaspoon of ground ginger)

450g demerara sugar

450g dried fruit

Juice of one lemon

750ml cider vinegar

(actually the recipe specified malt vinegar, but I think cider vinegar is better for this)

Once the tomatoes, apples and onions are sliced, put them into a saucepan or preserving pan, then put the coriander seeds and chillies into a muslin bag, add this to the mixture, sprinkle it with salt and leave it overnight.

Add all the other ingredients the next day, bring everything to the boil - reduce the heat and simmer the mixture until it is thick.....probably about 1-2 hours.

Then put it into jars and seal them.

(N.B.Try not to eat this from the jar with a spoon.....!)