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1kgbaby plum ?tomatoes
500ggranny smith apples
3red chillies(if you don't like it spicy remove the seeds and pith)
½teaspooncracked coriander seeds
150gbrown sugar(light ?muscovado is best)
350mlred wine vinegar
Chop the onion into smallish chunks.
Heat the oil in a pan, add the onions and salt. Cook gently for 10 minutes until softened but not coloured.
Meanwhile cut the tomatoes in half, peel and chop the apples, and finely chop the dates.
Add the apples, tomatoes, paprika, ginger, chilli, coriander and dates to the pan and cook gently until the tomatoes start to collapse.
Mix through the sugar and then pour in the vinegar and tomato purée.
Bring to a boil and then turn down to a low simmer.
Cook for 30-40 minutes until thickened, stir frequently to avoid the chutney sticking.
Spoon (or pour) the hot chutney into the hot jars. You want to fill them to almost full, just leave a small gap at the top and then screw on the lids whilst everything is still hot. (See notes)
I tend to leave the jars in the oven and remove one, fill it, seal it and then remove the next. This ensures everything is hot. As the jar and chutney cools, it will create a mini vacuum and pull the lid on tight. (If you are using a old jam jar you should see the pop top bit pulled to the unpopped position) Does that make any sense????? :oops: I hope so!