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
Ingredients
1 pound (454 g)/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 (240 ml) cider vinegar or lemon juice
1 cup (240 ml) honey
½ teaspoon red pepper flakes
sea salt
½ cup raisins
Directions
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.
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Apple and tomato chutney is a glossy, sweet-sharp condiment that jars up the best of the season. Granny Smith apples and ripe tomatoes simmer with ginger, cinnamon, and raisins in cider vinegar and honey until everything melts into chunky spoonable gold. A pinch of red pepper flakes keeps each bite interesting.
Pro Tips
- Stir often as the chutney simmers. The honey catches on the pan bottom before you notice, and scorched chutney tastes bitter all the way through.
- Granny Smith apples hold their shape better than eating apples. You want soft chunks in the finished chutney, not applesauce.
- Sterilize the jars properly before filling. Hot, clean jars are what give the chutney its two to three week fridge life.
- The chutney tastes better after a few days when the ginger and cinnamon have fully melded, so make it ahead of whatever you plan to serve it with.
Frequently Asked Questions
What do I serve apple and tomato chutney with?
It is superb alongside roast pork, chicken, or a sharp cheese plate. Spooned over grilled meat or tucked into a lettuce wrap, it adds sweet-tart depth to anything savory.
Can I use bottled lemon juice instead of cider vinegar?
Yes, the recipe offers it as a straight swap. The chutney will be a touch brighter and less mellow than the cider vinegar version.
How long does this chutney keep?
Two to three weeks in sterilized jars in the refrigerator. It is not a shelf-stable preserve, so keep it cold and use a clean spoon each time.
Recipe Card
Ingredients
Method
- 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.
