Original recipe yields 75 servings
Based on a 2,000 calorie dietSee full nutrition
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 ch...
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.
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"
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 d...
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 w...
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!!
This is the first time I've made chutney and it was great. My family love it... Will make it again.