Chutney recipe

I created this blog because I want to share! I come across so many useful things in my field of work and interests that I find it frustrating I can't share. So to kick off my new blog, here is the first of many recipes. This is for chutney!
My hubby has a huge produce garden and somehow we have millions of cherry toms that are growing like weeds and are crying out to be used. So I created a tomato chutney using apple cider. Apple cider is a softer nicer version, I find of traditional white vinegar. This recipe was tried and tested by me (I have given away many jars) and now,y friend Wendy Mc has used it too. She produced some beautiful chutney as a result. This recipe also is 100% GLUTEN FREE ( but depending where you live, please check your vinegar for ingredients.)
ENJOY!
Michelle's tomato chutney
This is also gluten free!
Ingredients
1.5 kg cherry tomatoes
3 apples chopped (I core them but don't peel them!) you can also use whatever apples are in the fruit bowl.
2 cloves of garlic peeled and chopped or 2 heaped teaspoons of minced garlic
2t grated fresh ginger or 2t ground ginger
500g brown sugar
2 teaspoons of all spice
500ml apple cider vinegar (find it in the vinegar aisle or use 500ml of white vinegar)
The apple cider vinegar takes out the bitterness and preserves the chutney. I find white vinegar a bit too vinegary!
1/2 cup of basil leaves (works out to be one to two branches)
One bunch of thyme
300g sultanas
150g cranberries (dried)

Method (it all goes in to the saucepan first! Before adding heat).
1. Wash cherry toms and place in a heavy based deep saucepan.
2. Wash apples and chop up. Remove seeds etc. do not peel! Place in saucepan.
3. Prep garlic - remove from jar or peel and chop finely. Place in saucepan.
4. Grate ginger or use ground and place in pan.
5. Do the same for all spice.
6. Add brown sugar to pan.
7. Chop up basil
8. Add thyme (whole including stems), cranberries and sultanas.
Note vinegar does NOT go in at this time.
9. Bring pan to medium heat and stir ingredients until all brown sugar has dissolved. (Tomatoes will produce moisture while stirring)
10. Turn down heat to simmer.
11. Simmer on low heat for 1.5 hours until quite syrupy.
12. Add vinegar and bring to simmer heat. Stir in.
13. Simmer for 40mins or till quite thick and syrupy. (I ended up doing it for another 20mins on top of 40mins).
Taste as you go. I liked mine with a bit of a caramel flavour.
PREP GLASS JARS
heat oven to 200 deg celcius. Place jars on an oven slide or tray. Place lids on there separately. It makes about 6-7 small jars. Heat these for ten mins.
Remove these from oven and begin to fill carefully not to burn yourself. I held the jar in a oven glove and filled the jar. Then placed lid on top with another glove.
Do not put labels on till next day when all jar contents are at room temperature.
ENJOY!!!!
I have been eating this on toast; with cheese and crackers and finally on meat. I hope you enjoy this as much as I do.