Sauté onion in olive oil until softened. Add apple, vinegar, mustard, tomatoes and juice, salt, sugar and ginger. Simmer uncovered for 1½hrs. Spoon into 3 hot, sterilised 250ml jars and seal well. Allow to cool to room temperature, then refrigerate. Makes 3 jars.
Include these instructions: Great with burgers, eggs or roast vegetables. Keep refrigerated and use within 4 weeks.
Recipe by Teresa CutterPhotography by Sue Ferris
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