Apple and Tomato Chutney Recipe - Allrecipes.com
  • READY IN 4 hr

Apple and Tomato Chutney

Recipe by  

"Spicy and a sweet, this delicious chutney goes well with breads, cheeses and chicken!"

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Ingredients Edit and Save

Original recipe makes 1 gallon Change Servings

Directions

  1. Place apples and water in a large saucepan. Bring to a 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 seed in cheesecloth, and place with apples. Mix tomatoes, onions, garlic, sultanas, sugar, curry powder, cayenne pepper, salt and vinegar into saucepan. Stir until sugar has dissolved.
  3. Bring the mixture to a boil. Reduce heat, and simmer 3 hours, stirring occassionally, until a thick chutney remains. Remove and discard wrapped mustard seed. Seal chutney in sterile containers until serving.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 3 hrs 30 mins
  • READY IN 4 hrs
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Reviews More Reviews

Oct 09, 2007

Made a very inaccurate version of this and it was delicious. Had three wizened apples and two spongy tomates on my counter accusing me. I cooked chopped apples in small amount of water, added chopped peeled toms, a small handful of finely chopped red onion-- NO mustard seeds no curry--. Added 1/4 cup sugar, few shakes cayenne,salt and nutmeg, handful of sunmaids and a splosh of white vinegar. Simmered 5 minutes and served with curry (so avoided curry powder in chutney) Really good! Will definately 'fake' this recipe in future. Gotta love one you can be this careless with and still get a good result

 
Aug 24, 2006

Peel the tomatoes first else you end up with stringy bits of skin. I added some dried peaches, anise and cloves for extra flavour. This is an excellent recipe! Highly recommended.

 

14 Ratings

Jan 14, 2004

One thing I thought about, as I am right now making 2 different chutneys, is that they should be left in a dark cool place for up to 3 months before opening. This way the acidity has "toned down"

 
Nov 16, 2008

It was really delicious. Practically it goes well with anything. I had it with sliced chedder cheese on the crispy bread one day and put it over sauteed salmon on the other day. This recipe is definitely the keeper. (^_^)

 
Sep 08, 2009

I had a glut of Bramley cooking apples and cherry tomatoes - the apples made it really acidic so I increased the sugar to triple the recipe weight (450g). Beacuse the apples were so small, it wasn't practical to peel them, so I whizzed them up in my food processor to make the bits of skin as small as possible. This chutney is slightly too salty for my taste, so next time I would decrease the salt to 15g (one level tablespoon). Kalonji (also called nigella or black onion) seeds make a nice substitute for mustard seeds - but leave them loose in the mix! Delicious.

 
Nov 14, 2003

Very peppery flavor. Easy to prepare. Quite good.

 
Dec 24, 2009

Absolutely outstanding.

 
Oct 26, 2009

Loved it!! After it was made I poured half over thick pork chops that I had placed in the crockpot. After a few hours it was amazing!!

 

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Nutrition

  • Calories
  • 25 kcal
  • 1%
  • Carbohydrates
  • 6.2 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 0.3 g
  • < 1%
  • Sodium
  • 128 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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