Quick Apple and Tomato Chutney

Start to finish: 1 hour 20 min

Prep time: 15 min

Makes: about 2 litres

 

800g canned whole tomatoes

4 large Granny Smith apples, peeled

1 1/2 cups cider vinegar

3 fat garlic cloves, crushed

2 tsp ground ginger

2 tsp sea salt

2 cups lightly packed soft brown sugar

1 tsp cayenne pepper

3 green chillies, thinly sliced

2/3 cup sultanas

 

Tip canned tomatoes into a large heavy pan.  Using your fingers roughly break up tomatoes.  Coarsely grate apples and add with cider vinegar, garlic, ginger, salt, sugar and cayenne pepper.

Stir well and bring to the boil.  Reduce heat to medium low and gently cook, stirring occasionally, for about one hour.

Add chillies and sultanas and cook at a gentle simmer for a further 5 min or until mixture lightly coats the back of a spoon.  It may look runny, but will thicken as it cools.

When cool spoon into jars, seal and refrigerate.

 

Tips:

Dark brown soft sugar produces a darker and richer chutney.

The jam jars can be put through a hot-drying dishwasher cycle or microwave before filling.  Make sure they are perfectly clean, dry and without any odours.

This is a fairly hot and spicy chutney.  To temper the heat, halve the cayenne pepper and reduce the quantity of green chillies.

 

 

 

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