900 g cooking apples
900 g pears
900 g red tomatoes
225 g dried apricots
225 g dates; chopped
900 g soft brown sugar
600 ml malt vinegar
1 teaspoon cayenne pepper
2 teaspoons ground mixed spice
1 teaspoon salt
1 teaspoon pepper
Yield: 2.7 kg
Peel and core the apples and pears, and cut into small pieces. Skin and roughly chop the tomatoes and remove the seeds if you like.
Put all the ingredients into a large pan or preserving pan and bring to the boil. Simmer gently for about 2 hours until the fruit and vegetables are tender and the chutney is thick.
Pour the chutney into clean, warmed jars and cover.
NOTE:
If preferred, any 2.7 kg weight combination of fruit and vegetables can be used instead of the ones here.