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Spicy tomato and apple chutney

Rachel Allen from Rachel's Favourite Food...
Rachel Allen deliciously fruity, spicy chutney will really liven up cold meats, pies and cheese

Spicy tomato and apple chutney

Method

1. Place all the ingredients in a large stainless steel saucepan 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.

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

Comments add a comment

critter | Posted 17-Jul-08

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.

Serves: Makes 4 jars

Prep: 20 min
Cook: 1 hr

Ingredients
1kg ripe Tomatoes, peeled and chopped
200g Onions, chopped
100g raisins or sultanas
250g cooking apples, peeled, cored and coarsely chopped
300g Sugar
225ml vinegar
2 tsp Salt
1/2 tsp allspice
1/2 tsp ground ginger
1/2 tsp ground black pepper
1/2 tsp cayenne pepper