1kg very ripe beef tomatoes, skinned and chopped
600g cooking apples, such as Bramleys, cored and chopped
300g shallots, chopped
2 celery stalks, chopped
3 bird’s eye chillies, deseeded and finely chopped
1 tbsp fennel seeds
1 tbsp smoked paprika
1 litre Apple
200g light soft brown sugar
1 tbsp salt
Prepare and sterilise 12 jars.
Put the tomatoes, apples, shallots, celery, chillies, fennel seeds, paprika and 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 very gently for a further one hour, uncovered, 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, though, as you don’t want it to stick.
Once you have 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 last at least six months unopened or one month in the refrigerator once opened.
Apple by James Rich (Hardie Grant £20) Photography ©Jacqui Melville