Tomato Chutney - cooking recipe

Ingredients

1 tbsp olive oil
2 medium onions, thinly sliced
1 tbsp yellow mustard seeds
2 tsp coriander seeds, crushed
1/2 tsp ground allspice
1/4 tsp ground cloves
2 tsp sea salt
2 1/4 lbs ripe tomatoes, peeled and diced
2 None Granny Smith apples, peeled and diced
2/3 cup firmly packed brown sugar
1/3 cup golden raisins
1 None cinnamon stick
3/4 cup cider vinegar
2 None bay leaves
1 None red chili pepper, finely chopped (optional)

Preparation

Heat olive oil in a medium saucepan on medium heat. Add onions and cook, stirring until soft. Add mustard seeds, coriander, allspice and cloves; cook for 1 min.
Add remaining ingredients; season with black pepper. Bring to a boil; cook on medium-high heat for 35-40 mins, stirring frequently. It should become thick and jammy, but, the tomatoes and apples shouldn't break down too much.
Pour hot chutney into hot sterilized jars; seal immediately. Label and date jars when cold. Store in a cool dry place. Once opened, store in the refrigerator.