Tomato & celery chutney

• 450 g (1 lb) onions, chopped finely
• 1 large or 2 small heads of celery, trimmed and chopped finely
• 900 ml (11/2 pints) malt vinegar
• 50 g (13/4 oz) whole pickling spices, tied in muslin
• 1 kg (21/4 lb) ripe tomatoes, skinned and chopped
• 450 g (1 lb) cooking apples, peeled, cored and finely chopped or processed
• 2 teaspoons salt
• a good pinch of cayenne pepper
• 350 g (12 oz) light brown soft sugar
• 225 g (8 oz) sultanas or raisins, chopped roughly

Place the onions, celery, half the vinegar and the bag of spices in a large preserving pan.

Bring to the boil and then simmer for about 30 minutes until almost tender.

Add all the other ingredients with the remaining vinegar.

Bring slowly to the boil, stirring frequently, and continue to cook slowly for 1½–2 hours, or until the chutney is thick and there is no liquid left on the surface.

Stir from time to time to prevent sticking.

Remove the bag of spices and spoon the chutney into cooled, sterilised jars.

Seal with vinegar-proof lids.

Label and store for 2–3 weeks before use.