INGREDIENTS

• 2.25kg tomatoes
• 350g Granny Smith apples (about 3 apples)
• 250g onions
• 4 cloves garlic, roughly chopped
• Fresh ginger (around the size of the end of your thumb)
• 1 ¾ cups white vinegar
• 2 cups sugar
• 1 tsp white pepper
• ¼ tsp cayenne pepper
• ¾ tsp ground cloves
• 1 tsp allspice or mixed spice
• 3 tsp salt

METHOD

1. Roughly cut up the tomatoes and onions and place in large heavy based pot.

2. Wash and core the apples but don’t peel them. Cut them up into small chunks and add to the pot.

3. Add the sugar, vinegar and remaining ingredients to the pot. Stir to dissolve the sugar over low heat and then bring to the boil. Remove the lid from the pan. Simmer rapidly for approx. 50-60 minutes ensuring that you stir more frequently as the sauce thickens. (It is ready when it ‘plops’).

4. Blend until smooth with a stick blender (Bamix) or food processor.

5. Carefully pour into hot sterile bottles. Seal whilst hot.