These heirloom tomatoes, which will grow well in home gardens, hail from Russia near the Black Sea. They have a blackish-red flesh with a tart flavour. As an alternative, use well-ripened beefsteak tomatoes in their place.

Ingredients

• 4 large onions, peeled and chopped
• ½ cup water
• 4 carrots, peeled and finely chopped or grated
• 3 cooking apples, peeled and diced
• 1½ kilograms Black Krim tomatoes
• 1½ cups sultanas
• 4 cloves garlic, crushed, peeled and sliced
• 1 tablespoon freshly grated ginger
• 2 teaspoons salt
• 2 teaspoons mixed spice
• 1 litre vinegar
• 3 heaped cups raw sugar

Method

1. Cook the onions in ½ cup water in a large frying-pan or saucepan until tender. Allow 10 minutes at least, stirring occasionally. Drain well.
2. Into a large preserving pan put the onions, water, carrots, apples, tomatoes, sultanas, garlic, ginger, salt, spice and vinegar and bring to the boil. Lower the heat and simmer for 30 minutes.
3. Add the sugar and stir until dissolved. Simmer gently for about 1½-2 hours until thick, stirring regularly to prevent the mixture from sticking.
4. Pour into hot, sterilised jars and seal when cold. Label and store in a cool place away from direct light. This chutney improves on keeping.

Cooks Tips

- Chutneys and relishes should be stored for at least 6-8 weeks for the flavours to develop and mature before eating. - Tasting these products while still warm will give a false idea of the final flavours, which will soften and mellow during storage.