Chutney can be made from almost any fruit or vegetable. They key is to cook it for a long time and evaporate most of the moisture so that it reaches a thick, jam-like consistency. Don’t be afraid to mix fruits and vegetables. This family recipe has stood the test of time and is a Strawbridge family favourite.

Makes about 12 small jars.

What You’ll Need:

• 2.5kg green tomatoes, sliced
• 500g onions, finely chopped
• 1 tablespoon salt
• 500g cooking apples, peeled, cored and sliced
• 500g sultanas, chopped
• 1 litre pickling vinegar
• 500g light muscovado sugar
• 5 small hot chillies, finely chopped
• 2 tablespoons ground ginger

Recipe originally published in Made at Home: Preserves by Dick and James Strawbridge.