Green tomato and apple chutney

Ingredients 

4 tbsp olive oil
1kg onions – chopped
6 garlic cloves – finely chopped
1 tbsp mixed spice
1 heaped tsp yellow mustard seeds
1 tsp chilli flakes (optional)
2 bay leaves
2kg green tomatoes – roughly chopped
500g cooking apples – peeled and diced
850ml cider vinegar
500g light soft brown sugar
200g soft pitted dates – chopped
200g sultanas
1 tbsp flaky sea salt (or 1 heaped tsp coarse crystal)

Method
Step 1
Heat the oil in a preserving pan, then add the onions and let them gently soften for 10 mins. Add the garlic, spices and bay, and
cook for 5 mins more until fragrant.
Step 2
Tip in the tomatoes, apples and half the vinegar, then simmer for about 15 mins or until the tomatoes and apples are soft. Add
the rest of the vinegar, then the sugar, dried fruit and salt, and cook gently until the sugar dissolves.
Step 3
Turn up the heat a little, then bubble the chutney for about 1 hr 30 mins, or until it is thick and jammy. When ready, you will be
able to drag a line across the bottom of the pan without the chutney flooding back straight away. The timing can vary
depending on the water content of the tomatoes. Remove the bay leaves before potting the hot chutney into hot, sterilised jars.