This delicious tomato chutney recipe comes to life with the addition of apples and chipotle peppers.

The peppers obviously give the chutney a bit of heat plus some smokiness.

The apples add sweetness and texture.

It is best to use apples that soften and lose their shape for this chutney recipe.

Prep time: 20 minutes Cook time: 1 hour, 30 minutes

Ingredients:
4 cups chopped seeded peeled plum (Roma) tomatoes (about one litre or quart)
4 cups chopped peeled apples that soften
2 cups chopped onions
1 1/2 cups packed brown sugar
3/4 cup granulated sugar
1 cup cider vinegar
2 large cloves garlic, minced
2 teaspoons finely minced drained canned chipotle pepper, or to taste
1 teaspoon salt
1/8 teaspoon ground cloves
3/4 cup golden or sultana raisins

Directions:
In a Dutch oven or a large, deep, heavy-bottomed pot, combine tomatoes, apples, onions, brown sugar, granulated sugar, vinegar, garlic, chipotle pepper, salt and cloves. Bring to a boil over high heat, stirring often.

Reduce heat and boil gently, stirring often and reducing heat further as mixture thickens, for 45 minutes. Stir in raisins. Cook, stirring often, for 15 to 20 minutes or until thickened. Test for doneness.

Ladle into sterilized jars to within 1/2 inch (1 cm) of rim. Remove any air pockets and adjust headspace, if necessary, by adding chutney. Wipe rims. Apply prepared lids and rings. Tighten rings just until fingertip-tight.

Process jars in a boiling water canner for 10 minutes. Transfer jars to a towel-lined surface and let rest at room temperature until cooled. Check seals. Refrigerate any unsealed jars for up to 3 weeks.

Makes about four 8-ounce (250 mL) jars.

• Varieties of apples that soften when cooked include McIntosh, Cortland, Empire and Russet.
• Tomato Basil Chutney with Sun-Dried Tomatoes: Omit the chipotle peppers, ground cloves and raisins. Add 2 tsp (10 mL) dried basil, 1 tsp (5 mL) dried oregano and 1/2 cup (125 mL) finely chopped softened sun-dried tomatoes.
• Yellow Tomato Chutney: Use yellow tomatoes in place of the plum tomatoes, and replace the chipotle pepper with 1 tablespoon (15 mL) finely chopped jalapeño peppers.
• Buy chipotles (smoked jalapeños) with tomato purée in 7-oz (210 mL) cans. You will also see them labeled "in adobo sauce," which is a stewed tomato sauce with vinegar, garlic and spices. If you cannot find chipotle peppers, use any other fresh hot chile pepper you like, or hot pepper flakes to taste.