How to make chutney

Here is the recipe :

Ingredients

• 100g root ginger, peeled and very finely chopped. 24p
  

• 1 tablespoon of mustard seeds - omit if you don't have them around 6p
  

• 8-10 chillies finely chopped, I leave the seeds in as we like the heat. - free from garden
  

• 2kg tomatoes, chopped - free from neighbour
  

• 500g apples, peeled, cored and chopped - free from friend's garden
  

• 250g raisins, chopped - 32p
  

• 625g onions, chopped - 36p
  

• 2 tsp salt. - 2p
  

• 500g brown sugar - I used dark sugar as I like the caramel effect. 99p

• 570ml malt vinegar - I used the average bottle - 52p (don't use cheap vinegar! it's the basis of the taste)

I made 10 jars, which I think beats Tesco's finest or anything you can buy! mine cost £1.99 for 10 jars, so 19p a jar. Now that's frugal and here's how to do it.

Chop all of the ingredients into the same size chunks, it will give it a better texture. Place in a large saucepan, boil the ingredients together whilst stirring continuously, when it has softened, become chutneyish and sticky.............it's ready. Pour into hot sterilised jars.
The chopping and peeling does take a while, but listen to the Archers of afternoon play and the time passes so easily. Don't worry if you don't have a large preserving pan. Whilst I was chopping and filling up the largest pan I have, I realised it would not fit. I washed out with washing up bowl with boiling water and mixed all of the ingredients before transferring it to two pans.
There is no set time for how long to boil the chutney for. You must keep stirring all of the time and you will feel the ingredients soften, congeal and become chutney like. It will become sticky and the smell is delicious.
Wash the jars and then place them on a baking tray in a hot oven for half an hour......no germs will survive that. I also boil the lids in a small pan with water (of course). When the chutney is ready, ladle into the hot jars. It will bubble and spit a bit so take care. Hold the jars with a tea towel and put the lids on whilst the chutney and jars are still hot. As the jars cool, the heat reduction will create a vacuum which is also part of the preserving.

As the tomatoes come from 1 Pendean Drive...............that became the name of the chutney.