Welcome to Nigella

Ingredients

• 1.3 kg tomatoes, cored and skinned
• 500g eating apples, cored
• 700g red onions, peeled and chopped
• 500 ml cider vinegar
• 4 garlic cloves, peeled and finely chopped
• 1 tbsp root ginger, peeled and finely chopped
• 400g raisins
• 450g soft brown sugar
• 0.5 tsp cayenne pepper
• 7cm cinnamon stick
• 1 tbsp sea salt

Method

1. Put all the ingredients into a pan, bring to a simmer and then cook over a low heat for 3 to 3.5 hours. Stir occasionally and more frequently towards the end of the cooking time to prevent sticking. I used a heat diffuser to help even out the heat from my gas flame.
2. The chutney is ready when no more than a small amount of syrupy liquid collects in a trough that you draw in the chutney with a spoon. It firms up a bit more as it cools.
3. Once cooked, discard the cinnamon and pour into 3 500ml kilner jars. Close the lid and leave to cool. I sterilised my jars by putting them in a hot oven for 5-10 minutes. I dunked the seals in boiling water for a couple of minutes.
4. The chutney can be eaten straight away but improves after a few months.