for 500 g

Chutney

1 tbsp	olive oil
1	red onion, cut into thin slices
350 g	vine-ripened tomatoes, cut into approx. 2 cm pieces
200 g	red-skinned apples, cut into slices approx. 1 cm wide
½ tbsp	miso paste
½	star anise
3 tbsp	red wine vinegar
2 tbsp	coarse cane sugar
¼ tsp	salt
a little	pepper

How it's done

Chutney

Heat the oil in a pan. Add the onion, sauté for approx. 5 mins. Add the tomatoes and apples, cook for approx. 2 mins. Add the miso paste and all the remaining ingredients, bring to the boil. Reduce the heat, cover and simmer for approx. 25 mins., stirring occasionally. Remove the lid and continue to simmer for approx. 5 mins. Remove the star anise.

To fill

Ladle the chutney into the clean, pre-warmed jars while still boiling hot, fill the jars to just below the rim, seal immediately, leave to cool on a towel.

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