Ripe Tomato Chutney

Makes 4 cups



1kg Tomatoes, peeled, chopped
2 Large Onions
1 Large Apple
2 Celery Sticks, chopped
30g Sultanas
200ml Brown Vinegar
315ml Huletts White Sugar
10ml Curry Powder
5ml Ground Ginger
5ml Dry Mustard
3ml Ground Cinnamon
10ml Coarse Cooking Salt



  1. Combine the tomatoes, onions, apple, celery, and sultanas in a large saucepan with the vinegar, sugar, spices and salt. Stir constantly over the heat, without boiling, until the sugar has dissolved.
  2. Bring to the boil, reduce the heat, and simmer uncovered for about 2 hours or until the chutney is thick. Pour into hot sterilised jars. Seal the jars when cold.