Spicy Tomato & Onion Chutney

1 kg ripe tomatoes

500 g onions

250 g cooking apples

2 crushed cloves garlic

1 tsp ground coriander

1tsp smoked paprika

1 tsp chilli flakes

250 ml cider vinegar

250 g Demerara sugar

Salt

Note: Obviously you can increase or decrease the level of chilli to satisfy you desire or not for heat.

This is a quick and easy recipe and the final product can be used as traditional chutney with meats or cheese, alternatively it works well as dip or alternative to salsa.

Finely chop all ingredients, a small and fine dice. You can peel and deseed the tomatoes if you wish but with the length of cooking you can get away without doing so. Add all fruit and vegetables to a pan with the spices and sauté in a splash of olive or rapeseed oil for five minutes or so until onions translucent and tomatoes beginning to break down. At this stage add vinegar and simmer until apples are soft then add sugar. Bring to boil and simmer until all ingredients have broken down and mixture is thick to stir.

Season to taste and add to sterilised jars and seal.