Apple & Tomato Chutney

Chutneys are handy to have at home. Serve them with cold meats, cheese, curries or roast pork.

Makes 1-2 jars

Total Prep Time: 30 minutes


1 pound/500 grams tomatoes, roughly chopped

4 Granny Smith apples, cored and chopped

1 small knob of fresh ginger, thinly sliced

1 cinnamon stick

1 cup cider vinegar or lemon juice

1 cup honey

½ teaspoon red pepper flakes

sea salt

½ cup raisins


Add all ingredients into a pot, bring to boil, lower heat and simmer for about 20 to 30 minutes over medium to low heat. Stir often until apples are soft. Leave to cool and store in sterilized jars. They should keep for 2 to 3 weeks in the refrigerator.