Instructions: Put the apples, tomatoes, and onions in an aluminum preserving pan (Note: people have done this for ages - but I dont use aluminum with acid). Tie the coriander seeds and chillies, if using, ina muslin or cheesecloth bag.

Add the salt and leave over night to draw out the juices. The next day, add the remaining ingredients. Bring to a boil and simmer for 2 hours, stirring from time to time. Pack the chutney into warm, clean jars and cover. Seal.

Makes 12 lbs. "October days shorten, and the Bramley apple tree on the lawn reaches the peak of its crop as all the apples ripen fully. It is time to make this delicious chutney, which has become a permanent standby in my household" - comments of author.

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