Green/Red Tomato Chutney

1 lb. cooking apples - peeled, cored
1 lb. tomatoes - green, red - any mix - skinned (only if necessary)
1/2 lb onions - peeled
1/2 lb. sultanas
3/4pt. good vinegar (Malt will do).
(Keep an extra 1/4pt. for later use*)
1 level tbls. salt (or little less)

Instructions:
Mince the above fruit/veg. together (or food process) add
3/4pt. of vinegar, 1/2 lb. sultanas and salt - bring to the boil and simmer until tender.
Stirring frequently - Approx 20-30 mins.

then add:
1lb. Demerara Sugar : stirring in to dissolve, then bring gently to the boil and continue simmering gently for a few minutes. (Keep your eye on it though!) Meanwhile .........

- mix together in a small bowl:
2 tbls. flour
1/2 - 1 tbl. Ground Ginger
1 tsp. mustard powder mixed with 1/4pt. vinegar*

Add the above to the fruit mixture - stirring well to stop it from sticking to the pan.
Bring gently to the boil again, and stir until it starts to thicken 5-10 mins. approx.
Pour into hot sterlised jars, using a jam funnel if poss - otherwise be careful!
Cover well with waxed discs to keep out any air - cool slightly and screw on lids.
Label and store.

Keeping to the quantities given - this is a fairly versatile recipe and I've added blackberries and any other nice veg or fruit that I think will work well in chutney.
It keeps very well.