Spiced tomato and apple chutney is the pairing you don't expect and then can't stop making. Tart green apples bring a bright edge to ripe tomatoes, bound together with brown sugar, ginger, and mustard seeds. It's a long, slow simmer that fills the kitchen and then stocks the pantry.
There’s nothing quite like the aroma of chutney simmering on the stove to signal that cozy season is upon us! This Spiced Tomato and Apple Chutney is my absolute go-to for using up the last of the summer tomatoes. It strikes the perfect balance between sweet, tangy, and gently spiced, transforming from a simple condiment into the star of any cheese board, sandwich, or curry night. Get ready to fill your pantry with jars of pure, homemade deliciousness! This recipe makes about 3 pints.
Ingredients
• 4 lbs / 1.8 kg (3.97 lb) ripe tomatoes, about 12 large
• 2 lbs / 900 g (31.7 oz) tart green apples, like Granny Smith
• 2½ cups / 600 ml (20.3 fl oz) cider vinegar
• 2½ cups / 500 g (17.6 oz) packed brown sugar
• 3 large onions, peeled and chopped
• 1 Tbs / 15 g (0.53 oz) mustard seeds, crushed
• ¼ to ½ tsp / 1-2 g (0.07 oz) cayenne pepper, to taste
• 2 Tbs / 30 g (1.06 oz) salt
• 4 tsp / 20 g freshly grated ginger
• 1½ cups / 225 g (7.9 oz) raisins
Instructions
1. Prepare the Tomatoes: Quarter the ripe tomatoes and blend them in batches until you have a smooth purée. Pour the purée through a coarse sieve, pressing with a spoon to separate the juice and pulp from the skins. Discard the skins.
2. Prep the Apples: Peel, core, and chop the apples into ½-inch / 1 cm chunks.
3. Simmer to Perfection: In a large, heavy-bottomed pot or enameled kettle, combine the tomato purée, chopped apples, chopped onions, cider vinegar, brown sugar, crushed mustard seeds, cayenne pepper, salt, ginger, and raisins.
4. Thicken and Develop Flavors: Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cook uncovered for about 1.5 to 2 hours, stirring frequently to prevent sticking. The chutney is ready when it’s thick, glossy, and a spoon dragged through the bottom leaves a clear trail.
5. Jar and Seal: Carefully spoon the hot chutney into hot, sterilized jars, leaving about ½-inch / 1 cm of headspace. Seal immediately and allow to cool completely before storing in a cool, dark place.
Nutritional Information
• Serving Size: 1 Tablespoon (15 ml / 0.5 fl oz)
• Calories: Approx. 35 kcal
• Carbohydrates: 9g
• Sugars: 8g
• Sodium: 150mg
• Note: This is an estimate and can vary based on specific used.
Pro Tips
• for Perfect Chutney
• Let the chutney mature in the sealed jars for at least 2-4 weeks before opening. This allows the flavors to meld and deepen for a much richer taste.
• To test if the chutney is ready, place a small spoonful on a cold plate and pop it in the freezer for a minute. If it wrinkles when you push it with your finger, it’s done.
• Adjust the heat to your liking. For a milder chutney, omit the cayenne. For more warmth, add a cinnamon stick or a few whole cloves to the pot while simmering, removing them before jarring.
• For long-term storage, properly sterilize your jars and lids by boiling them in water for 10 minutes or running them through a hot dishwasher cycle just before filling.
FAQ
Q: Is this tomato and apple chutney vegan
A: Yes, this chutney is naturally vegan as it contains no animal products. To ensure it is 100% vegan, simply use a brown sugar that is certified vegan, as some refined sugars are processed using bone char.
Q: What are the best vegetarian pairings for this chutney
A: This versatile chutney is fantastic with a variety of vegetarian dishes. Serve it on a cheese board with aged cheddar and creamy brie, spread it on veggie burgers or roasted vegetable sandwiches, or use it as a condiment for samosas, pakoras, or a simple bowl of dal and rice.
Q: How long does this homemade chutney last
A: When properly sealed in sterilized jars, the chutney will last for up to a year in a cool, dark place like a pantry. The flavor actually improves with age! Once a jar is opened, it should be refrigerated and consumed within 4-6 weeks.
Q: Can I use a different type of apple or vinegar
A: Certainly. While tart apples like Granny Smith provide a great texture and tang, you can use other firm cooking apples. For the vinegar, white wine vinegar is an excellent substitute for cider vinegar if that’s what you have on hand.
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Spiced Tomato and Apple Chutney
Ingredients
Method
- Prepare the Tomatoes: Quarter the ripe tomatoes and blend them in batches until you have a smooth purée.
- Pour the purée through a coarse sieve, pressing with a spoon to separate the juice and pulp from the skins.
- Discard the skins.
- Prep the Apples: Peel, core, and chop the apples into ½-inch / 1 cm chunks.
- Simmer to Perfection: In a large, heavy-bottomed pot or enameled kettle, combine the tomato purée, chopped apples, chopped onions, cider vinegar, brown sugar, crushed mustard seeds, cayenne pepper, salt, ginger, and raisins.
- Thicken and Develop Flavors: Bring the mixture to a boil, then reduce the heat to a gentle simmer.
- Cook uncovered for about 1. 5 to 2 hours, stirring frequently to prevent sticking. The chutney is ready when it's thick, glossy, and a spoon dragged through the bottom leaves a clear trail.
- Jar and Seal: Carefully spoon the hot chutney into hot, sterilized jars, leaving about ½-inch / 1 cm of headspace. Seal immediately and allow to cool completely before storing in a cool, dark place.
- Let the chutney mature in the sealed jars for at least 2-4 weeks before opening. This allows the flavors to meld and deepen for a much richer taste.
- Adjust the heat to your liking. For a milder chutney, omit the cayenne. For more warmth, add a cinnamon stick or a few whole cloves to the pot while simmering, removing them before jarring.
