I had a glut of Bramley cooking apples and cherry tomatoes - the apples made it really acidic so I increased the sugar to triple the recipe weight (450g). Beacuse the apples were so small, it wasn't practical to peel them, so I whizzed them up in my food processor to make the bits of skin as small as possible. This chutney is slightly too salty for my taste, so next time I would decrease the salt to 15g (one level tablespoon). Kalonji (also called nigella or black onion) seeds make a nice substitute for mustard seeds - but leave them loose in the mix! Delicious.

Reviewed On: Sep. 3, 2009