This is my favourite recipe, warm and spicy, with a peppery kick. Red or green tomatoes can be used with equal success. The tip of the day comes from my youngest child - "Mum, if you're going to chop up kilos of onions, you'd better put my swimming goggles on"! Her suggestion worked a treat - not a tear was shed. But there was great amusement at the sight of a be-goggled Bloom in the kitchen!
tomato chutney
1kg tomatoes, chopped
500g brown onions, chopped
200g apples, peeled, cored and chopped
2 cloves garlic, chopped
1 tbsp fresh ginger, chopped
1 tbsp sea salt
½ teaspoon coriander seeds
½ teaspoon fennel seeds
2 teaspoons yellow mustard seeds
1 teaspoon ground white pepper
3 cloves
2 bay leaves
1 teaspoon chilli flakes
½ cinnamon stick
300ml cider vinegar
225g brown sugar
Place tomatoes, onion, apples, garlic, ginger, salt, spices and half the vinegar in a heavy-based saucepan. Bring to the boil and simmer, stirring, for one hour. Add remaining vinegar and the sugar and simmer uncovered for 90 minutes or until thick. Stir regularly to prevent catching. Spoon hot chutney into sterilised jars and cover with airtight lids for one month before serving. Recipe makes enough to fill approximately three salsa jars.
