Braeburn Apple Chutney

Peel, core and chop the apples. Skin and deseed then chop the tomatoes then pick and wash the grapes.

In the saucepan make a light caramel with the sugar and water then add the tomatoes, apples and grapes. Once the fruit has released its moisture, simmer the mixture gently until the liquid has evaporated, then add the white cooking wine and raisins and reduce.

Once the wine has reduced add the vinegar and repeat the process. The mixture should be sticky and 'savoury-sweet'.

Cook's Notes

Pears can be used instead of apples.

You can alter the recipe by swapping the grapes for apricots in the summer or white to red wine in the winter months for a richer chutney.