Well, anybody that has tasted it seems to agree!

I made this a couple months ago with the last tomatoes in our glass house. Can't remember the exact quantities but here goes...

Ingredients:

2kg of fresh, ripe tomatoes, cut in half
1 red Pepper, halved
4-5 fresh ripe red chillies, halved and de seeded
4-5 cloves of garlic, peeled
1 onion, peeled and quartered
A few fresh herbs (Rosemary, thyme, oregano etc)
Olive oil
150g sultanas
Approx 250g cox, braeburn or other good eating apple, peeled and chopped
Approx 250g cooking apples, peeled and chopped
Approx 500ml cider vinegar
Approx 350g brown sugar
Bay leaf
Cinnamon
Lemon juice

Stew the apples in a large pot with the sultanas, sugar and vinegar. Add a bay leaf and a stick of cinnamon.

The key to this fantastic chutney is the way the tomatoes are cooked. fresh tomatoes from the glasshouse are roasted in a hot oven for 20mins along with the onion, peppers, chillies and garlic and some fresh herbs on the stalks all with a drizzle of olive oil and lemon juice. Once roasted, remove the onions, peppers and chillies. Discard the herbs. Chop the peppers (skin first), onion and chillies and add to the stewed apples. Get a pair of scissors and cut up the roasted tomatoes in the same roasting tray. This is essential as it means you don't loose any of the fantastic juices!! Add this to the same pot. Simmer gently for another while to let the flavours combine and reduce the liquid down to the right consistency. This is a rustic chutney and quite chunky! Season and adjust vinegar/sugar as required.

This recipe can also be made with green tomatoes, just omit the red pepper and use green jalapeño peppers instead of red chillies. The resulting chutney will also be a less sweet.