Tomato and apple chilli chutney

Tomato and apple chilli chutney

When summer ends and autumn begins, there are a few fleeting weeks when the last tomatoes and first apples are both in season. Our new preserving expert Cherie Denham captures that moment with this incredible chutney. It’s gently spiced yet fruity enough to stand up to the most mature of cheddars. Give it a go!

Tomato and apple chilli chutney

Find more chutney recipes here.

  • Serves icon Makes enough to fill 4 x 340g jars
  • Time icon Hands-on time 45 min, plus 6 weeks maturing, simmering time 1 hour 20 min

When summer ends and autumn begins, there are a few fleeting weeks when the last tomatoes and first apples are both in season. Our new preserving expert Cherie Denham captures that moment with this incredible chutney. It’s gently spiced yet fruity enough to stand up to the most mature of cheddars. Give it a go!

Find more chutney recipes here.

Nutrition: per serving

Calories
16kcals
Fat
0.5g
Carbohydrates
3.2g (3.1g sugars)
Salt
0.1g

Ingredients

  • 1kg ripe tomatoes
  • 500g eating apples
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp coriander seeds
  • 4 tbsp olive oil
  • 500g onions, finely sliced
  • 4 garlic cloves, crushed
  • Thumb-size piece ginger, finely grated
  • 2 small red chillies, finely chopped
  • 3 tsp black mustard seeds
  • 1 tsp mild curry powder
  • 1 tsp sea salt flakes
  • 1 tsp freshly ground black pepper
  • 500g soft light brown sugar
  • 290ml malt vinegar

Specialist kit

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Method

  1. Bring a large pan of water to the boil. Meanwhile, cut a small cross in the base of each tomato. Working in batches if needed, lower the tomatoes into the boiling water for 20-30 seconds, then scoop out with a slotted spoon and transfer to a bowl of cold water. Once cool enough to handle, peel the skin off the tomatoes – it should come right off.
  2. Roughly chop the skinned tomatoes and add them to a large bowl. Peel, core and roughly chop the apples and add them too.
  3. Toast the cumin, fennel and coriander seeds in a dry frying pan over a medium heat for a few minutes until they smell wonderfully aromatic. Remove from the heat, grind into a powder using a pestle and mortar (or spice grinder), then set aside.
  4. Heat the oil in a sterilising pan or another pan large enough to hold all the ingredients. Add the onions and a pinch of salt and cook over a low-medium heat for 10-15 minutes until softened and slightly caramelised. Stir in the garlic, ginger and chillies and cook for another 3 minutes, then add the mustard seeds, curry powder and ground spices. Give a stir and cook for 2 minutes, then add the tomatoes, apples and sugar. Stir until the sugar dissolves, then simmer for 1 hour, stirring every so often.
  5. Add the vinegar, bring back to the boil, then cook for another 20 minutes, stirring every so often until the mixture is thick and pulpy – when you drag a wooden spoon through the mixture you should be able to see the base of the pan.
  6. Use a jam funnel to transfer the hot chutney to sterilised jars, then cover and seal. When cool enough to handle, store in a cool place for at least 6 weeks before opening. Once opened, keep in the fridge and eat within 2 weeks.

Nutrition

Calories
16kcals
Fat
0.5g
Carbohydrates
3.2g (3.1g sugars)
Salt
0.1g

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Recipe By:

Cherie Denham

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    1. Hi Katherine. In a sterilised jar, this chutney will last a year before opening. Once opened, it will keep for 2 weeks in the fridge. Thanks and enjoy!

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