Tomato and Apple Chutney

A vibrant preserve made by boiling vinegar, sugar, apples, and tomatoes until thickened but still chunky.

Cook Time

30 mins

Produces

3 jars

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

450
g

Soft Brown Sugar

CondimentsSauces

570
ml

Malt Vinegar

Fruits

300
g

Sultanas

500
g

Green Apples

peeled and chopped

NutsSeeds

1
to taste

Sea Salt

1
to taste

Black Pepper

freshly ground

Vegetables

2
kg

Red Tomatoes

ripe, cut into 6 or 8 pieces

400
g

Shallots

peeled and roughly chopped

4
piece

Red Chillies

chopped

1
tbsp

Root Ginger

finely chopped

Steps

Place the vinegar and sugar in a large saucepan and bring to the boil.
Simmer for three to four minutes until the sugar dissolves.
Add the sultanas and cook until the liquid is slightly reduced.
Add all remaining ingredients and bring the mixture to a boil.
Cook for 20 to 30 minutes while stirring frequently to maintain a chunky texture.
Cool the chutney and transfer it into sterilised jars.
Store the jars in the fridge for two to three weeks before serving.