Recipe By cheap chef
Rating
Published Mar 25th
Prep 30m Cook 3h 30m Additional - Ready In 3h 60m
Servings 1 gallon Calories 24.7

Spicy and a sweet, this delicious chutney goes well with breads, cheeses and chicken!

Recipe Ingredients

  • 2 pounds apples - peeled, cored and sliced
  • 2 cups water
  • 1 tablespoon mustard seed
  • 2 pounds tomatoes, sliced
  • 2 large onions, chopped
  • 1 clove garlic, chopped
  • ½ cup sultana raisins
  • ¾ cup white sugar
  • 5 teaspoons curry powder
  • 1 teaspoon cayenne pepper
  • 4 teaspoons salt
  • 2 ½ cups malt vinegar

Cooking Directions

  1. 1 Place apples and water in a large saucepan. Bring to a boil, reduce heat, and cook 25 minutes, or until apples are tender, stirring occasionally. Add more water as necessary to keep the apples simmering.
  2. 2 Wrap mustard seed in cheesecloth, and place with apples. Mix tomatoes, onions, garlic, sultanas, sugar, curry powder, cayenne pepper, salt and vinegar into saucepan. Stir until sugar has dissolved.
  3. 3 Bring the mixture to a boil. Reduce heat, and simmer 3 hours, stirring occassionally, until a thick chutney remains. Remove and discard wrapped mustard seed. Seal chutney in sterile containers until serving.

Nutrition Facts

  • Calories 24.7
  • Carbohydrate 6.2 g
  • Fat 0.1 g
  • Fiber 0.6 g
  • Protein 0.3 g
  • Sodium 128.1 mg
  • Sugar 4.7 g

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Make this aromatic apple and tomato chutney to enjoy for months to come and give as gifts round Christmas.
Step by step, easy to follow instructions on how to make apple chutney. Make this aromatic apple and tomato chutney to ...

Reviews

  1. This is the best chutney I have ever tasted. It goes very well with roast pork or chicken. I plan to make it again!
  2. Absolutely outstanding.
  3. Loved it!! After it was made I poured half over thick pork chops that I had placed in the crockpot. After a few hours it was amazing!!
  4. I had a glut of Bramley cooking apples and cherry tomatoes - the apples made it really acidic so I increased the sugar to triple the recipe weight (450g). Beacuse the apples were so small it wasn't practical to peel them so I whizzed them up in my food processor to make the bits of - Read more ...
  5. It was really delicious. Practically it goes well with anything. I had it with sliced chedder cheese on the crispy bread one day and put it over sauteed salmon on the other day. This recipe is definitely the keeper. ( _ )
  6. Made a very inaccurate version of this and it was delicious. Had three wizened apples and two spongy tomates on my counter accusing me. I cooked chopped apples in small amount of water added chopped peeled toms a small handful of finely chopped red onion-- NO mustard seeds no curry--. Added 1/4 cup sugar few - Read more ...
  7. Peel the tomatoes first else you end up with stringy bits of skin. I added some dried peaches anise and cloves for extra flavour. This is an excellent recipe! Highly recommended.
  8. One thing I thought about as I am right now making 2 different chutneys is that they should be left in a dark cool place for up to 3 months before opening. This way the acidity has "toned down"
  9. Very peppery flavor. Easy to prepare. Quite good.
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