Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Apple and tomato relish
Serves Makes around 1.5KG Sauces and accompaniments
Ingredients
- 1kg very ripe beef tomatoes, skinned and chopped
- 600g cooking apples, such as Bramley, cored and chopped
- 300g shallots, chopped
- 2 celery stalks, chopped
- 3 bird’s eye chillies, deseeded and finely chopped
- 1tbsp fennel seeds
- 1tbsp smoked paprika
- 1 litre apple cider vinegar
- 200g light soft brown sugar
- 1tbsp salt
You will need
- jars totalling 1.5kg capacity, sterilised
Method
Put the tomatoes, apples,
shallots, celery, chillies, fennel
seeds, paprika and 250ml water in a large saucepan over
a medium heat and bring to the
boil. Reduce the heat, cover with
a lid and simmer for 30 minutes,
until the vegetables are soft.
Add the vinegar, sugar and salt and simmer, uncovered, very gently for 1 hour, stirring regularly. Most of the liquid needs to evaporate, so you may need more time depending on how juicy the tomatoes were. Keep a close eye on it: you don’t want it to stick.
When it is a thick consistency, remove the pan from the heat. While the chutney is still hot, transfer it to the prepared jars, then seal and label them with the name and the date. The relish will keep at least 6 months unopened, or 1 month, chilled, once opened.
Advertisement