Autumn Chutney Recipe

This recipe makes about 6 jars.

Ingredients:
700g marrow
400g tomatoes
400g cooking apples

300g onions
250g sultanas
250g soft brown sugar
600ml vinegar
1 tsp chilli flakes
2 tsp peppercorns
20 cloves

1, peel and dice the marrow.

2, chop tomatoes if large.
3, peel and chop the apples.

4, peel and dice the onions.
5, Put all the ingredients in a large saucepan or preserving pan.

6, Bring slowly to the boil, stirring occasionally.

7, Reduce heat and simmer for about 3 hours.  The chutney is ready when it is thick, dark and glossy.

8, When the mixture is nearly ready sterilise the jars (I use recycled jars).  I sterilise mine by washing them, and removing the old labels, and then placing them in hot oven until they are dry.  I sterilise the lids by boiling them in a saucepan of water.
9, Pot the chutney whilst it and the jars are still warm.
10, Store in a cool, dark place.  The chutney should be left for a couple of months to mature before using.