¼ cup olive oil
2 medium brown onions, chopped
1 Tbsp yellow mustard seeds
5cm piece fresh ginger, peeled and grated
2 cloves garlic, crushed
1 long green chilli, finely chopped with seeds
1 tsp ground allspice
500g green tomatoes, chopped
1 small (140g) Granny Smith apple, peeled & chopped
½ cup apple cider vinegar
½ cup orange juice
1 tsp sea salt
½ cup Chelsea Jam Setting Sugar
½ cup chopped fresh coriander

1. Heat oil in a medium sized heavy based saucepan. Add onion and cook over medium heat until soft (5 – 7 minutes). Add mustard seeds and cook, stirring for 1 minute or until the seeds start to pop. Add ginger, garlic, chilli and all spice and cook for 2 minutes.

2. Add tomatoes and apple, cook for 5 minutes. Add vinegar, orange juice and salt. Reduce heat to low, cover and simmer for 40 minutes or until mixture becomes pulpy, stirring occasionally. Remove lid and cook for a further 5 minutes.

3. Add jam setting sugar and coriander stirring over a low heat for 1 minute or until sugar dissolves. Bring to the boil and boil rapidly for 4 minutes.

4. Ladle hot chutney into sterilised jars and screw on lid to seal. Set aside until cooled. Label, date and refrigerate. Remove from the fridge 15 minutes before serving. Once opened store in fridge and consume within 1 week.

Makes 3 x 125ml jars.