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–+ servings
Spiced Tomato and Apple Chutney – vegetarian recipe
Stav Kogan

Spiced Tomato and Apple Chutney

A perfectly balanced sweet, tangy, and gently spiced chutney using late-summer tomatoes and tart apples. Ideal for cheese boards, sandwiches, or curries.
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Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 15 minutes
Servings: 3 pint
Calories: 35
Ingredients Method Nutrition

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 / 0.71 oz) freshly grated ginger
  • 1½ cups / 225 g (7.9 oz) raisins
  • for Perfect Chutney
  • 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.
  • 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.

Method
 

  1. Prepare the Tomatoes: Quarter the ripe tomatoes and blend them in batches until you have a smooth purée.
  2. Pour the purée through a coarse sieve, pressing with a spoon to separate the juice and pulp from the skins.
  3. Discard the skins.
  4. Prep the Apples: Peel, core, and chop the apples into ½-inch / 1 cm chunks.
  5. 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.
  6. Thicken and Develop Flavors: Bring the mixture to a boil, then reduce the heat to a gentle simmer.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

Nutrition

Calories: 35kcalCarbohydrates: 9gProtein: 0.2gFat: 0.1g

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