Apple and Tomato Chutney

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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Reviews

  1. Grace Sep 2, 2012 09:29 PM
    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. iThrowLikeAgirl Dec 24, 2009 06:07 PM
    Absolutely outstanding.
  3. jillianD Oct 26, 2009 09:13 PM
    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. mrs_kitch Sep 9, 2009 02:09 AM
    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. Kahori526 Nov 16, 2008 08:53 AM
    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. 2boys1cat Oct 10, 2007 04:31 AM
    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. A Aug 24, 2006 07:21 PM
    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. SUENR1 Jan 14, 2004 07:42 PM
    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. DJON FISHER Nov 14, 2003 11:39 AM
    Very peppery flavor. Easy to prepare. Quite good.
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