Tomato and Apple Chutney
A rich, spiced pantry preserve balancing tart Granny Smith apples and ripe summer tomatoes. Perfect with cold roast meats, cheddar, and crusty bread.
- Prep
- 25 min
- Cook
- 75 min
- Total
- 100 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 65 kcal
Equipment
- •large heavy-based preserving pot
- •wooden spoon
- •sterilised glass jars with lids
- •ladle
- •clean baking tray
Nutrition
Per serving, approximate
- Calories
- 65 kcal
- fat
- 0.2 g
- carbs
- 15 g
- fibre
- 1.5 g
- protein
- 1 g
- calories
- 65 kcal
Instructions
- 1
Combine the chopped tomatoes, diced apples, onions, and sultanas in a large heavy-based saucepan.
- 2
Add the brown sugar, apple cider vinegar, grated ginger, mustard seeds, allspice, ground cloves, salt, and cayenne pepper.
- 3
Stir over medium heat until the sugar dissolves completely and the mixture begins to bubble.
- 4
Reduce the heat to low and simmer uncovered for sixty to seventy-five minutes.
- 5
Stir frequently toward the end of cooking to prevent the thick mixture from catching on the base.
- 6
Cook until the liquid reduces and a wooden spoon drawn across the base leaves a clear channel.
- 7
Wash glass jars and metal lids thoroughly in hot soapy water and rinse well.
- 8
Place damp jars upright on a baking tray in a 120°C oven for twenty minutes to sterilise.
- 9
Ladle the boiling hot chutney into the hot sterilised jars, leaving a one-centimetre headspace.
- 10
Wipe the jar rims with clean paper towel, seal tightly with lids, and leave to cool completely undisturbed.
Chef's tips
Use a heavy-based stainless steel or enamelled pot to prevent scorching once the sugars concentrate. Allow the sealed chutney to mature in a dark pantry for at least two weeks before opening so the vinegar acidity softens.
Ingredient substitutions
- Granny Smith apples → cooking apples or firm green pears
- apple cider vinegar → white wine vinegar or brown malt vinegar
- sultanas → raisins or chopped dried dates
Storage
Store sealed jars in a cool, dark cupboard for up to twelve months, and refrigerate after opening for up to three months.
Reheating
Serve at room temperature or chilled directly from the fridge; do not reheat.
Common mistakes to avoid
- •Boiling on high heat, which scorches the sugary base and ruins the batch with a bitter taste.
- •Pouring piping hot chutney into cold jars, which causes thermal shock and can crack the glass.
- •Bottling before the chutney has thickened sufficiently, leaving a runny preserve that separates in storage.
Serving suggestions
Cooked Tomato and Apple Chutney?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
