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Apple and tomato chutney recipe

Apple and tomato chutney recipe

  • Recipes
  • Dish type
  • Preserves
  • Chutney
  • Apple chutney

This makes a large batch of sweet and spicy chutney - great for sharing with neighbours and friends at Christmas! Spicy and sweet, this delicious chutney goes well with breads, cheeses and chicken.

502 people made this

IngredientsServes: 75

  • 1kg (2 lb) apples - peeled, cored and sliced
  • 450ml (16 fl oz) water
  • 1 tablespoon yellow mustard seeds
  • 1kg (2 lb) tomatoes, sliced
  • 2 large onions, chopped
  • 1 clove garlic, chopped
  • 85g (3 oz) sultanas
  • 140g (5 oz) caster sugar
  • 2 1/2 dessertspoons curry powder
  • 1 teaspoon cayenne pepper
  • 2 dessertspoons salt
  • 560ml (1 pint) malt vinegar

MethodPrep:30min ›Cook:3hr30min ›Ready in:4hr

  1. Place apples and water in a large saucepan. Bring to the 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. Wrap mustard seeds in muslin or cheesecloth, and place with apples. Mix tomatoes, onions, garlic, sultanas, sugar, curry powder, cayenne pepper, salt and vinegar in with the apples. Stir until sugar has dissolved.
  3. Bring the mixture to the boil. Reduce heat, and simmer 3 hours, stirring occasionally, until a thick chutney remains. Remove and discard wrapped mustard seed. Seal chutney in sterile containers until serving.


Apple and tomato chutney

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Reviews & ratingsAverage global rating:(51)

Reviews in English (49)

Super chutney. I just chucked in the mustard seeds and left them in -also i put alittle less curry powder as i thought first batch was a little too curry for me - personal choice really though Oh and only used half the amount of vinegar.-24 Aug 2011

I made this using apples from my friends garden and it worked really well. My pan was too small so I put a 1/4 of the ingredients in a smaller pan and added a load of chilli (and a little to the large pan.I also added the left over bits of a red pepper and used some brown sugar with the caster, I used slightly less vinegar.Don't bother faffing with the muslin bag- the mustard seeds are fine in the chutney- they also look nice.It made 4 small jars and one big jar. A great recipe that you can adapt to taste in a million ways.-11 Sep 2011

Delicious......loved your recipe. Goes with anything.First batch was a bit runny which was my mistake left the lid on the pan.Second batch consistency was just right leaving the lid off.Have enough apples and tomatoes this year to make a third batch.Well done-25 Sep 2011