Tomato Chutney

• 1 tbsp olive oil
• 2 medium onions, thinly sliced
• 1 tbsp yellow mustard seeds
• 2 tsp coriander seeds, crushed
• 1/2 tsp ground allspice
• 1/4 tsp ground cloves
• 2 tsp sea salt
• 2 1/4 lbs ripe tomatoes, peeled and diced
• 2 None Granny Smith apples, peeled and diced
• 2/3 cup firmly packed brown sugar
• 1/3 cup golden raisins
• 1 None cinnamon stick
• 3/4 cup cider vinegar
• 2 None bay leaves
• 1 None red chili pepper, finely chopped (optional)

1. Heat olive oil in a medium saucepan on medium heat. Add onions and cook, stirring until soft. Add mustard seeds, coriander, allspice and cloves; cook for 1 min.
2. Add remaining ingredients; season with black pepper. Bring to a boil; cook on medium-high heat for 35-40 mins, stirring frequently. It should become thick and jammy, but, the tomatoes and apples shouldn't break down too much.
3. Pour hot chutney into hot sterilized jars; seal immediately. Label and date jars when cold. Store in a cool dry place. Once opened, store in the refrigerator.

olive oil, onions, coriander seeds, ground allspice, ground cloves, salt, tomatoes, apples, brown sugar, golden raisins, cinnamon stick, cider vinegar, bay leaves, red chili pepper

Taken from recipes-plus.com/api/v2.0/recipes/36783 (may not work)