It is very easy to vary a basic chutney recipe and this means you can use more unusual combinations of different fruit and vegetables, as well as gluts from your own garden.
To make about 1kg (2lb) tomato chutney you will need 2tablespoonsmustard seeds, 1tablespoonwhole allspice, 1.5kg (3lb) skinned and quartered tomatoes, 500g (1lb) finely chopped onions, 1teaspooncayenne pepper, 250g (8oz) sultanas, 250g (8oz) granulated sugar, 2teaspoonssalt and 450ml (¾pint) vinegar.
Tie the mustard seeds and the allspice in a piece of muslin. Gather up the corners and tie the hag securely with a piece of string, then tie to the handle of the preserving pan. Add the tomatoes, onions and cayenne pepper to the pan.
Simmer on a low heat for about 45 minutes, breaking down the tomatoes until they are reduced to a pulp. Add the remaining ingredients and continue simmering, stirring occasionally, for about 1½ hours, until the mixture is thick.
Remove the muslin bag. Pour the hot chutney into clean, dry, preheated jars and cover immediately with airtight, vinegar-proof tops. Store in a cool, dry, dark place for 2—3 months to allow the flavours to mature before use.