Tomato, Apple and Chili Chutney

This is a deliciously tasty little recipe for anyone who has a glut of ripe tomatoes and windfall apples and like me loves a bit of heat and hates waste. This is a one pot job that couldn't be easier. Goes really well with smoked food too.


Prep Time. 90mins.
You will need
1kg Tomatoes
1kg Apples
900g Sugar
350ml Red wine vinegar
100g Chilies (medium hot)
1 Onion (large)
2 tbs Vegetable oil
1 tsp Salt
1 tsp Pepper

Makes 2.1Kg of chutney - 6 x 350g jars. 

What you need to do.
Core the apples and along with the tomatoes, chilies and onion roughly chop them.
In a large pan, sweat the onion in the oil until translucent. Add the remaining ingredients and stir until combined. 
Slowly bring the mixture up to aa gentle simmer stirring briefly every 20 mins. Simmer gently reducing the mixture until you can briefly see a clean base when a wooden spoon is drawn through the mixture. When heating the mixture make sure not to overheat it. You don't want to catch the chutney on the bottom of the pan. The secret here is gently gently with the heat. 

Sterilise your jars and bottle the mixture while it is still hot. 


This chutney can be used immediately but will improve if stored in a cool dark place for a month. 

I had a dollop of this chutney with a smoked mackerel salad the other night and it was fabulicious. This chutney also works exquisitely well with a cheese ploughmans or as a relish in a burger or jacket potato.

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