Autumn tomato chutney

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  • Prep: 40 mins – 50 mins
  • Cook: 50 mins, Ready in 1 hour 40 mins
  • Easy
Autumn tomato chutney

Makes about 1.5 litres / 2¾ pints. A good autumn tomato chutney take some beating, and this version is great because it’s not too sweet.

What is chutney?

Chutney is a sauce or a dry base for a sauce, originating from the India and is most used with the cuisines of the Indian subcontinent. Normally it include such forms as a spicy coconut dip, a tomatorelish, a ground peanutgarnish or a dahi (yogurt), cucumber and sometimes a mint dip.

Vinegar is used in the recipe for English-style chutney that is traditionally used for long shelf life so that autumn fruit so it can be preserved for use throughout the year or to be sold as a commercial product. In India, mustard oil is used instead of the vinegar, Anglo-indian food uses malt or cider vinegar which produces a milder product that in western cuisine is often eaten with a hard cheese or with cold meats.

Chutney can be stored for 1-2 months in refrigerator once opened, but properly stored, an unopened jar of chutney can last for up to 2 years.

Nutrition: per rounded tbsp

  • kca – l45
  • fat – 1g
  • saturates – 0g
  • carbs -11g
  • sugars – 6g
  • fibre – 1g
  • protein – 1g
  • salt – 0.19g


  • 1kg ripe tomato , peeled and chopped
  • 750g cooking apple, peeled, cored and chopped
  • 375g light muscovado sugar
  • 250g onion , chopped
  • 250g raisins
  • 1 green pepper, deseeded and chopped
  • 2 tsp salt ½ tsp ground ginger
  • 350ml cider vinegar

Put all the ingredients into a large pan and bring to the boil over a medium heat.

Stir occasionally until the sugar has dissolved.

Boil the mixture, uncovered, for about 45-50 mins until the fruit is tender and thickened.

Cool, then transfer the mixture to a sterilised jar and seal. You just made autumn tomato chutney.

Recipe from Good Food magazine, October 2005 and BBC Food Good.

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