Blanch (scald) tomatoes, peel and quarter. Peel and dice the onions. Peel the apple, remove the core and cut into cubes. Mix everything together with half the sugar, stirring continuously over a medium gas flame until it becomes a thick paste. Bring the remaining sugar with vinegar to a boil, make about 5 min and stir into the tomato mixture. Fill chutney into small twist-off jars and seal on the spot. As an addition to fish and meat dishes.
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