Saturday, 24 October 2009

Tomato and Apple Chutney

I made this last year with tomatoes and apples from the garden.  I also got the chillies from the garden.The recipe is adapted from the original one in COUNTRY WISDOM, by Rosamond Richardson (Kyle Cathie 1997)


2.7 kg tomatoes (chopped)
450g apples, sliced and cored
450g onions, chopped
50g coriander seeds
2-3 chopped chillies
(if using dried chillies, then use about 12g)
piece of ginger (or a teaspoon of ground ginger)
450g demerara sugar
450g dried fruit
Juice of one lemon
750ml cider vinegar
(actually the recipe specified malt vinegar, but I think cider vinegar is better for this)

Once the tomatoes, apples and onions are sliced, put them into a saucepan or preserving pan, then put the coriander seeds and chillies into a muslin bag, add this to the mixture, sprinkle it with salt and leave it overnight.
Add all the other ingredients the next day, bring everything to the boil - reduce the heat and simmer the mixture until it is thick.....probably about 1-2 hours.
Then put it into jars and seal them.

(N.B.Try not to eat this from the jar with a spoon.....!)


  1. Wow, your recipes look really nice, I may try some of these this week or next.


  2. Thanks....let me know if they work for you!

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  4. It was really nice idea both are mostly different flavors.But your using combining both prepare a new dish that is Tomato and Apple Chutney really i wonder seeing this dish name anyway thanks for introducing a new chutney.
    Food Recipes