Apple & Tomato Chutney
Easy
Maryanne Dalton’s Apple & Tomato Chutney Making chutney can seem like a long and arduous task, but this recipe is ideal cheat for novices and those who want to give a homemade gift! You can use a tin of chopped tomatoes and even use frozen, pre-chopped onions! Simply put all of the ingredients into a pot, simmer for a while, and voila! It makes a gorgeous gift, and even better news is that you can make it weeks ahead.
Apple & Tomato Chutney
Easy
Introduction
Maryanne Dalton’s Apple & Tomato Chutney Making chutney can seem like a long and arduous task, but this recipe is ideal cheat for novices and those who want to give a homemade gift! You can use a tin of chopped tomatoes and even use frozen, pre-chopped onions! Simply put all of the ingr
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Ingredients
- 500g tomatoes, chopped
- 500g eating apples, peeled, cored and chopped into small cubes
- 250g onions, chopped
- 200g raisins/sultanas
- 200g brown sugar
- 300ml malt vinegar
- 1 tsp mixed spice
- 1 tsp ground ginger
- 1 heaped tsp course grain mustard
- ½ tsp chilli (optional – but a must for chilli lovers)
Method
- 1. Place all the ingredients into a wide bottomed pot, thoroughly combine and bring to a gentle simmer on a low to medium heat.
- 2. Stirring occasional allow the mixture to cook on a gentle heat for 30-35 minutes until a lot of the liquid has evaporated off and a thick consistency has been reached.
- 3. Transfer to sterile jars, seal and label.
- 4. When making chutney the wider the diameter of the pot the better. It allows the vinegar and other liquids to evaporate off more quickly and this in turn gives the sugars less time to caramelize too much, which prevents a slightly burnt taste to your final dish.
- 5. I prefer not to use cooking apples in chutneys for two reasons. Firstly, eating apples hold their shape when cooked and so you get to enjoy the chunks of preserved apple which are delightful with cheese or cold meat. But secondly, when cooking apples are allowed to boil for a time – as in this recipe - there can be a pastiness to the preserve. So, if you’re not overly keen on large chunks of apples in the final chutney and rather a relish-like consistency, I would advise grating the peeled eating apples rather than using cooking apples.
- 6. For a quick way to sterilize jars, pop them into the microwave (minus the metal lids – obviously) for 90 seconds. Done! Then you can pour boiling water from the kettle over the lids and they’ll be sterile too.
