I love chutneys for BBQ. I enjoy the sweetness of tomatoes and apples in this fruity tomato apple chutney. Chili adds a little spiciness. It’s some work but tastes so much better than anything you can but in a shop. Additionally chutneys in a nice jar are a nice gift for family and friends.
Recipe for Tomato Apple Chutney
Amount : ca. 1,5 litre
1 kg tomatoes, chopped and peeled
150 g onions, whole (about 3 small to medium ones)
125 g red bell peppers, weighed after seeding and chopping (about 2 medium)
300 g apples, peeled, cored, seeded and sliced
375 ml vinegar (5% or higher, white or cider)
250 g brown sugar
1 hot red pepper (or 1 tsp chili flake)
1 clove garlic, chopped
1 tbsp fresh ginger, grated
1 tsp salt
1 tsp cinnamon, ground
Optional seasoning: 1 or all or some
1/8 tsp cloves, ground, optional
1/4 tsp allspice, ground, optional
1 tbsp basil, dried, optional
1 tbsp marjoram, dried, optional
- Firstly get a big pot. It should be at least 4 litres in size.
- Prepare all the vegetables from the tomatoes down to and including the apple. Then add them to the pot.
- Afterwards add all remaining ingredients. There are plenty of spices you can add to give the chutney your individual taste. Choose one, all or some of the optional spices for your tomato apple chutney.
- Bring the pot to a boil. Then lower the heat to simmer. Cook the chutney until it has the consistency of a thick commercial relish, or it mounds on a spoon.
This could be as little as 45 minutes, or up to an hour, or longer, depending on how watery your tomatoes were.
- Stir the tomato apple chutney frequently. Especially in the last half of cooking as it thickens. Else it might burn.
- When your chutney is done, adjust the taste with spices if desired.
How to … store tomato apple chutney
- Afterwards store the chutney in an air-tight container and keep it refrigerated. This will keep it for four to six weeks.
- You can also can the ginger chutney. It will last up to 12 months if you store it in a cool and dry place.
Canning tomato apple chutney
- Prepare your jars for canning.
- Fill the jars completely with chutney. Close tightly with a lid without delay.
If necessary, clean the jars of sticky residues when they are COLD.
CAUTION while filling the jars: The chutney is hot. Do not burn yourself.
Hygiene is the top priority while canning.
Chose your own jar size. I prefer the smallest chars I can find, e.g. 50-60 ml. I use ginger chutney for seasoning dishes. a small jar is plenty for a dish and you don’t have to discard leftovers weeks later.
Forget about cheap jars. Exploding jars are not funny. Especially if they are filled and hot. Invest in good jars with twist-off lids.
Sterilize jars by heating them up to 160°C (320°F) in the oven. Boil the lids in a water bath. Also rubber rings.