Apple, Tomato And Raisin Chutney - cooking recipe

Ingredients

4 lb. large ripe tomatoes
3 large onions, peeled and chopped
2 1/2 c. cider vinegar
2 1/2 c. brown sugar
1 Tbsp. mustard seed, crushed
1/2 tsp. cayenne pepper
1 Tbsp. salt
4 tsp. fresh ginger, grated
1 1/2 tsp. coriander
10 whole cloves
3 lb. tart green apples

Preparation

Quarter the tomatoes and puree them in a blender or food processor, or mash well with a fork.
Simmer them, along with the onions, in a heavy pot.
Stir occasionally, adding a bit of water if the tomatoes have not produced enough liquid to prevent the mixture from sticking.
After 45 minutes, add all the remaining ingredients except apples and cook until you have
a thick paste suitable for spooning.
When cooking curry, the time can vary greatly.
Add the apples and cook another half hour.
Spoon into clean jars; cap and refrigerate when cool.
The chutney will keep 4 to 6 weeks.