Tomato Apple Chutney

Rinse tomatoes, blanch briefly in boiling water and peel off the skin with a sharp kitchen knife. Remove skin from apples, remove seeds and cut into small pieces. Finely dice tomatoes and washed peppers (without seeds). Put everything in a large, high saucepan. Chop the onions and add them with the other ingredients. Bring the mixture to a boil while stirring, lower the heat and simmer gently for about one to one and a half hours. In the meantime, always stir well once more. Fill the boiling hot, viscous quantity into cleanly prepared screw-top jars and seal well. Chutney will keep for several months when cooled, stored in a dry and dark place. It tastes sweet and sour and goes very well with hot and cold meat dishes.

Tip: You can also use the large, meatier raisins instead of raisins!

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