Apple Tomato Chutney
|Demerara sugar||1 Pound|
|Whole blanched almonds||1 Dozen|
|Garlic||1 Clove (5 gm)|
|Cayenne pepper||To Taste|
Peel and core the apples.
Peel the tomatoes.
Wash the sultanas.
Tie the mustard seed in a muslin bag.
Chop the ingredients finely and put them into a saucepan with the vinegar and demerara sugar.
Simmer very slowly for sever- al hours, until the mixture becomes dark and sticky.
Pour into warmed jars and cover when cool.