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This recipe is classed as intermediate

Rating 3.25 / 5 (514 votes)

Prep time:
20 min
Cook time:
1 hr
Makes 4 jars

Rachel Allen's spicy tomato and apple chutney is bursting with juicy currants, onions and spiced with cayenne, allspice and ginger.


1. Place all the ingredients in a large stainless steel saucepan, season well and heat gently until the sugar has dissolved completely.

2. Bring to the boil, stirring, then simmer on a low heat, stirring regularly (to make sure the mixture does not burn on the bottom of the pan) for about 1 hour or until thick and pulpy.

3. Pour into hot sterilised jars and cover.

4. This is best left to mature for 1-2 weeks before eating if possible.

Try this chutney with home-made pork pies or a selection of our favourite cheeses


  • 1 kg ripe tomatoes, peeled and chopped
  • 200 g onions, chopped
  • 100 g raisins or sultanas
  • 250 g cooking apples, peeled, cored and coarsely chopped
  • 300 g sugar
  • 225 ml vinegar
  • 1/2 tsp ground allspice
  • 1/2 tsp ground ginger
  • 1/2 tsp cayenne pepper
  • 4 cloves, (optional)

Tips and suggestions

To sterilise the jars: wash thoroughly in warm soapy water, rinse and heat in a moderate oven for 5 minutes.

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Latest Comment


Does anybody know how long this chutney last?

LuciaC46740 LuciaC46740  Posted 06 Sep 2014 1:49 PM

cna you use any other vinegar in this recipe as i am a ceoliac

suzie d suzie d  Posted 04 Dec 2011 8:30 AM

This recipe is delicious, I have made several batches, however if you want to save time and double up to make more, you don't need double the quantity of vinegar. Use 400ml instead of simply doubling, you can always add more vinegar if you find its too thick!

HelenF26924 HelenF26924  Posted 26 Oct 2011 12:56 PM

made it for 2 years going to make some more all friends/family love it

georgeF98976 georgeF98976 Posted 05 Sep 2011 12:08 PM

What size jars are required?

MichelleT21176 MichelleT21176 Posted 27 Oct 2010 9:26 AM

Just tried the chutney after the 2 week storage time. Delicious, a great way to use my tomato harvest glut this year.

KeithB89245 KeithB89245 Posted 03 Oct 2010 9:03 AM

I have just made a huge pan full, does anyone know how long chutney last??

NF73147 NF73147 Posted 22 Sep 2010 7:39 PM

I have just made this and so far so good, have made 1 Ltr going to wait for a couple a weeks the longer the better and we shall see, was very easy to make i have to say.

MelanieB92673 MelanieB92673 Posted 16 Sep 2010 10:09 PM

Can't wait for my tomatoes to grow as I want to make this recipe with them. Maybe will have to buy some if I can't wait should we have more BBQ weather

JoseM69361 JoseM69361 Posted 08 Jun 2010 7:04 PM

This is really, really good. definitely worth waiting at least 2 weeks to use it, as the flavour improves and the acidity mellows.

Seano2201 Seano2201 Posted 09 Jan 2010 4:45 PM

This may sound silly but which type of vinegar did you use?

kateJ4772 kateJ4772 Posted 18 Dec 2009 8:05 PM

Made this last weekend and will be making another lot this weekend, great recipe and so simple to make.

codandlobster codandlobster Posted 25 Sep 2009 10:38 PM

Oh Yes I made this 2 weeks ago and tried it today. Yummy. I am emailing this to my Daughter in law in the USA

didley di didley di Posted 11 Nov 2008 2:14 PM

This is excellent. After returning back to the states from attending Ballymaloe Cookery School made this for my husband, uncle and friends it was a huge hit.

critter critter Posted 17 Jul 2008 12:03 AM