Apple, Tomato and Fennel Seed Chutney
700g white onions
900g apples (peeled and cored)
900g tomatoes
2 tbsp fennel seeds
1 tbsp caraway seed
300g brown sugar
180g raisins
600ml organic cider or white vinegar
1/2 tbsp of olive oil
Makes one large kilner jar or 6-8 small jars
Method:
Peel the onion and slice thinly. Place in a large saucepan on a low heat with the oil.
Peel and core apples and cut into small chunks. Skin the tomatoes by popping them into boiling water for 2 minutes. The skins will then come away easily. Cut into chunks.
Toast the spices in a dry pan until they smell fragrant. Add the spices and all other ingredients to the onion and stir to combine.
Turn the heat up slightly and cook for about 15 minutes until the mixture is hot, stirring occasionally so it doesn’t catch on the bottom of the pan. Then turn the heat down low and cook for 1.5 – 2 hours. You should have a loose and juicy chutney. Set aside to cool then put in jars.
Tip:
Using a mix of apples is good. Make sure your jars are well sterilised before storing the chutney. This quantity will fill an extra-large Kilner jar.