Tomato Chutney

2 kg Blanched, peeled tomatoes
500g Onion fine diced
1 kg Diced cooking apples
1 litre Malt vinegar
500g Brown sugar
2 Lemons, zested and juiced
½ Tbspn Ground ginger
½ Tbspn  Ground nutmeg

Method:

Sweat down the onions in a thick based pan with a little rapeseed oil and butter.

Add the rest of the ingredients and cook down over a low heat until the required consistency. It takes approximately 3 hours.