Tomato Chutney

1. Prick the tomatoes and place in a bowl. Cover with boiling water and leave for 5 mins. Drain. Peel off skin and roughly chop flesh.
2. Blend apple and onion in a food processor to a thick puree.
3. Combine all together in a bowl. Cook on HIGH power for 25-30 mins., stirring occasionally, or until the mixture is thick with no excess liquid.
4. Leave to stand covered for 10 mins. then stir and pour into sterilised jars. Cover and label.

• 675 g (1.5 lb) tomatoes
• 225 g (8 oz) cooking apples, peeled and sliced
• 1 medium onion, chopped
• 100 g (4 oz) granulated sugar
• 30 ml (2 tbsp) tomato puree
• 5 ml (1 tsp) salt
• 200 ml (7 fl. oz) white distilled vinegar
• 10 ml (2 tsp) ground ginger
• 2 ml (¼ tsp) cayenne pepper
• 3 ml (½ tsp) mustard powder