Recipe By cheap chef
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
Make this aromatic apple and tomato chutney to enjoy for months to come and give as gifts round Christmas.


  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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