Tomato & Apple Chutney

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We recently received a large batch of apples, but after a week’s worth of apple juice, two crumbles, apple puree stored in the freezer, we still had a lot to use up.  I didn’t want them to go to waste, so  I decided to make chutney.  Last year, at our wedding, I served homemade chutney to go with the cheese tower we had, and it went down a storm.  We have spent the last  year eating the remainder of the chutney from the wedding, and have loved bringing it out every time we serve a cheese platter.  It always brings a smile, and reminds us of our special day.

This is not the wedding chutney recipe, but it is similar.  For the wedding I made a homemade plum chutney, this is more or less the same chutney, but uses green tomatoes instead of plums since it is summer and there is an abundance of green tomatoes.

Homemade Tomato & Apple Chutney Recipe:

  • 1.25kg Green Tomatoes
  • 900g Onions
  • 1.25kg apples
  • 450g raisins
  • 5 cloves garlic
  • 1/2 tbsp salt
  • 2 tbsp ground ginger
  • 600g brown sugar
  • 4 dried chilli peppers
  • 1.75 litres of malt vinegar
  1. Prepare the vegetables: quarter the tomatoes, onions and apples (leaving on the skin).
  2. Process the vegetables in a food processor.  You will probably need to do this in batches.
  3. Add the vegetables to a large preserving pan, along with the raisins, garlic, salt, ginger, sugar, and vinegar.
  4. Tie the chillies in a gauze with string, and suspend them from the handle of the pan.
  5. Bring the pan to simmering point, and let it simmer very gently for about 3.5 hours. Stir occasionally, more so towards the end, to ensure it does not stick at the bottom of the pan.
  6. It is ready when the vinegar has been almost absorbed, the chutney has thickened and the spoon leaves a light trail.  Remember it does thicken up once it has cooled as well.
  7. Wash and rinse preserving jars.  Place them in an oven at 100°C for about 30 minutes.
  8. Pour the hot chutney into hot jars, cover with a tight lid at once. Label the jars when the chutney is cold.
  9. Keep in a dark cupboard for at least 3 months before eating.  This will give it time to mature.  Enjoy!

 

Other recipes for Preserves:

 

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3 thoughts on “Tomato & Apple Chutney

  1. Our tomatos are red – would it be possible to use this recipe with red tomatoes. Its so nice your recipe doesnt have curry powder in it althou i guess thats what the chilli peppers and ginger are all about, to give a little kick.

    If you wanted a recipe which is more mellow – perhaps you could replace with something else?

    1. Hi, yes, in fact, I have made it with red tomatoes also, and its absolutely fine. To be honest, the red chilli pepper and ginger helps to develop the flavour, rather than giving it a strong kick. Remember also, that a chutney should keep for a couple of months before you eat it – that will also help to mellow the flavour!

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