Apple and Tomato Chutney

11 Reviews

Prep: 30 min
Cook: 3 hr 30 min
Ready In: 4 hr

“Spicy and a sweet, this delicious chutney goes well with breads, cheeses and chicken!” - by cheap chef

Adjust Servings

Adjust

Metric US

Original recipe yields 1 gallon

Directions

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.
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.
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

Amount Per Serving (75 total)

Calories
25 cal
1%

Fat
0.1 g
< 1%

Carbs
6.2 g
2%

Based on a 2,000 calorie diet

Share It

Reviews (11)

Rate This Recipe

2boys1cat

Oct. 9, 2007

"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 ..." See morepeeled toms, a small handful of finely chopped red onion-- NO mustard seeds no curry--. Added 1/4 cup sugar, few shakes cayenne,salt and nutmeg, handful of sunmaids and a splosh of white vinegar. Simmered 5 minutes and served with curry (so avoided curry powder in chutney) Really good! Will definately 'fake' this recipe in future. Gotta love one you can be this careless with and still get a good result"

A

Aug. 24, 2006

"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...." See more"

SUENR1

Jan. 14, 2004

"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" ..." See more"

More Reviews