This particular chutney is dark and rich and tastes utterly delicious when paired with cheese, or when spread on a cheese toastie. You could also easily serve it up with some sliced apple and thick sliced ham.
- 1 x 400g tin chopped tomatoes
- 1 onion
- 2 apples
- 1 garlic clove
- 1/2 small red pepper
- Salt and pepper
- 1 tsp. each of dried basil, mild chilli powder and smoked paprika
- 3 tbsp. balsamic vinegar
- Oil to fry
Finely chop the onion. Peel, core and chop the apples. Remove the seeds and pith from the pepper and chop the flesh, and mince the garlic clove.
Heat oil in a frying pan and cook the onion and pepper together until the onions and browned and soft, around 20 minutes.
Add the garlic and apples, and then cook for another couple of minutes. Turn the heat down to the lowest heat if it's not already on the lowest heat, then add the balsamic vinegar. Stir well.
Add the chopped tomatoes and then season with salt, pepper, basil, chilli and paprika.
Cook gently for 25-30 minutes or so, stirring regularly. Spoon into sterilised jars.