David de Jongh's Cookbook
Apple and Tomato Chutney
Ingredients
| 3 lb. ripe tomatoes (home grown or Roma Italian) | 10 oz. Brown Sugar |
| 4 large Granny Smith or medium Bramley apples | Ground Red Pepper |
| 2 large onions | Dried Red Pepper flakes |
| 1 lb raisins | Paprika |
| 2 pint Malt or Cider Vinegar |
Drop tomatoes in boiling water. Simmer 1-2 minutes. Pour off water and immediately fill with cold water, then pour off and refill with cold. Skins will slip off, depending on condition of tomatoes. If you=re doing lots of this, you can keep a separate container of cold water, and lift the tomatoes of of the hot water into the cold with a tablespoon.
Cut up tomato flesh into walnut-sized pieces. Peel, core and dice apples fairly small. Peel and dice onions. Don't chop apples or onions too finely, or the individual flavors will be lost.
Mix all ingredients together in a large stainless steel pan. Simmer for 4-5 hours, or until color and flavor are reasonable (both will improve with keeping). Bottle in sterilized Mason or Kilner Jars. Be sure to use new lids, as the vinegar will attack any bare metal exposed by scratching.
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