Tomato chutney

Method

1. Peel the tomatoes, chop and put into a preserving pan with the onions, apples, chillies, garlic and ginger. Wrap the peppercorns, allspice and cardamom in a square of muslin, tie securely with kitchen string (see tip, above right) and add to the pan with the vinegar and bay leaf. Bring to the boil, then simmer for 25-30 minutes or until the vegetables are tender. 
2. Add the sugar and stir to dissolve. Simmer vigorously for about 20 minutes, until reduced and thickened. Add the mustard seeds and season to taste. 
3. Remove the bay leaf and spice bundle, spoon into sterilised jars and seal. Cool completely.