Apple and Tomato Chutney Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: 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.
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Reviewed: Jan. 10, 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"
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Reviewed: Oct. 20, 2001
Very peppery flavor. Easy to prepare. Quite good.
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