Apologies for the tardiness of this post. I was at the dentist having my teeth drilled. But the least said about that the better.
Remember how we had a million green tomatoes?
Well here’s how to turn them from this….
to this….
(can also be done with red tomatoes).
You will need…
Chop up about 500g tomatoes with one apple, one onion and one fresh chili and put in a pan.
Add to the mix four teaspoons of ground ginger, a handful of unpictured peppercorns and a pinch of unpictured salt along with a teaspoon of cumin and one of ground coriander (also unpictured, sorry I went off on a tangent) and 500g sugar and about 400ml malt vinegar.
Bring the mixture to the boil and then simmer over a low heat for about 1.5 hours (check and stir every 20 minutes), until you get a consistency like this…
Now you will need to sterilise your jars like last week and once jars and then jar up your chutney. This makes about four small jars.
Don’t eat it yet, it’s too vinegary. Leave it for about one to weeks at least in a cool dark place to let the flavours settle. Patience is a virtue readers! 
love tomato chutney – made a similar one last year with chilli in. I can never resist opening mine, except last years Delia version which is still too vinegary after using pickling vinegar!