900 g apples
900 g tomatoes
350 g onions
1 clove garlic
225 g dried fruit; seeded
350 g sugar
15 g mustard seeds
15 g curry powder
1 teaspoon cayenne pepper
salt; to taste
700 ml vinegar
Peel and core the apples and stew in a very little water until they are tender and pulpy. Cut up the tomatoes and chop the onions and the garlic (also the dried fruit if necessary). Add these and the sugar to the prepared fruit. Tie the mustard seed in a piece of muslin and add it, with the remaining ingredients, including the vinegar, and cook gently for about 2 hours. When the chutney reaches the required consistency, pot and cover.