- Prep: 40 mins – 50 mins
- Cook: 50 mins, Ready in 1 hour 40 mins
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.