Step 1

Cut green tomatoes, onions and apples into dice of roughly the same size so they cook evenly.

Step 2

Add onion, green tomato, apples and sultanas, along with chilli flakes, sea salt, grated ginger and cider vinegar, to a large preserving pan.

Step 3

Give the ingredients a good stir before stirring in the sugar.

Step 4

Make up your spice bag by tying the spices in a large muslin square or use a ready made spice bag.

Step 5

Add spice bag to the pan and slowly bring ingredients to the boil.

Step 6

Turn the heat down to low and let the chutney mixture simmer for at least 1½ to 2 hours.

Step 7

Stir every now and then to prevent chutney sticking to the bottom of the pan.

Step 8

Check for thickness by drawing a silicone spatula or wooden spoon through the chutney mixture. Your chutney is ready when it parts to reveal the pan base and this remains visible for a few seconds.

Step 9

Remove spice bag and discard.

Step 10

Whilst chutney is still hot, ladle into sterilised jars and fill to within 6mm (1/4″” inch) of the top. Use the back of a spoon to pack down your chutney and remove any air pockets.

Step 11

Seal tightly with a lid.