Food and Travel Magazine | Spiced apple and tomato chutney

Name: Food and Travel Magazine | Spiced apple and tomato chutney
Ingredients: 200g sultanas; 350g onions, roughly chopped; 12 Braeburn apples, peeled quartered and cored (reserve half the peel and cores); 500g tomatoes, peeled, deseeded (keeping the juice by passing the seeds through a sieve set over a bowl) and chopped; 4 garlic cloves, crushed; 450g coconut palm sugar; 1tbsp sea salt flakes; cheese, such as mature farmhouse cheddar, and biscuits, to serve; 500ml cider vinegar; 20g root ginger, finely sliced; 25 whole cloves; 4 dried whole chillies; 2 fresh bay leaves; ½tsp ground mace; 1tsp black peppercorns

foodandtravel.com

Serve with a strong-flavoured hard cheese such as a mature farmhouse cheddar and sourdough crackers.

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Ingredients

200g sultanas
350g onions, roughly chopped
12 Braeburn apples, peeled quartered and cored (reserve half the peel and cores)
500g tomatoes, peeled, deseeded (keeping the juice by passing the seeds through a sieve set over a bowl) and chopped
4 garlic cloves, crushed
450g coconut palm sugar
1tbsp sea salt flakes
cheese, such as mature farmhouse cheddar, and biscuits, to serve
500ml cider vinegar
20g root ginger, finely sliced
25 whole cloves
4 dried whole chillies
2 fresh bay leaves
½tsp ground mace
1tsp black peppercorns