Fuss-Free Tomato Chutney

Trim and peel the onion, then cut it into dice, making the pieces smaller or larger, depending on how chunky you’d like the chutney to be. Dice the tomatoes to the same size (it’s fine to leave the skins on, but discard any tough cores), then peel, core and chop the apple similarly. Put the chopped fruit and veg into a large saucepan and crush in the garlic gloves, then add the sugar, salt, spices and fennel seeds. Stir to mix, then add the cider vinegar. Place the pan over a medium heat and stir gently until the sugar has all dissolved. Increase the heat and bring the pan up to a simmer (don’t let it boil), and cook for about an hour and a half, stirring regularly to prevent the chutney sticking or burning. When the chutney has reduced down and thickened, check to see if it is ready by pulling your spoon across the bottom of a pan – it should leave a little channel that fills in only slowly, not instantly.

When the chutney is ready, spoon it carefully into the warm sterilised jars, leaving a small gap between the top of the chutney and the lid, and cover the top with a grease-proof paper disc, waxy side down (you can buy these discs ready-made, or just cut out your own from a sheet of baking paper). Put the lids on the jars while the jam is still hot, and leave to cool. Unopened, the chutney will keep for about six months if stored in a cool place away from direct sunlight – if you can bear it, it’s good to leave it to mature and develop flavour for at least three weeks before you sample it. Once opened, consume within 4 weeks.

To Sterilise Jars

Preheat your oven to 160°C and have a roasting tray or dish to hand. Wash the jars, lids and any rubber components (e.g. rings from Kilner-type jars) in hot soapy water. Rinse well, but don’t dry them; instead, place the jars and any non-plastic lids upside down on the roasting tray, then put them into the hot oven to dry for about 15 minutes. Sterilise any lids or rubber parts by boiling them in a pan of water for five minutes, then draining and setting aside. Fill the jars while they are still warm, protecting your hands if necessary.