Old Fashioned Autumn Chutney With Apples and Tomatoes
If you're a keen gardener, you can use up homegrown tomatoes at the end of the season with this Autumn chutney recipe. We add a blend of tomatoes, peppers, apples, and sultanas to create a delicious chutney ready for Christmas and the holiday season.
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Servings: 6 Jars
Calories: 518kcal
Ingredients
- 1 kg Mixed Red and Green Tomatoes
- 200 g Red Bell Peppers
- 300 g White Onions
- 3 Cloves of Garlic
- 1 Red Chilli
- 1 Thumb Size Piece of Fresh Ginger
- 2 tsp Mustard Seeds
- 200 g Sultanas
- 500 g Bramley Cooking Apples
- 1 tsp Flaked Sea Salt
- 0.5 tsp Allspice
- 575 ml Malt Vinegar
- 450 g Dark Brown Soft Sugar
Instructions
- Begin by preparing the vegetables. Roughly chop the mixed red and green tomatoes and sweet red peppers. Place them into a food processor and blend until smooth. Transfer the tomato and pepper mixture into a large, heavy-bottomed pan.
- Next, peel and roughly chop the white onions, garlic, fresh chilli, and ginger. Add these to the food processor and blend until finely chopped. Transfer the mixture to the pan with the tomatoes and peppers.
- Add the mustard seeds and sultanas to the pan, stirring them into the vegetable mixture.
- Peel and core the cooking apples, then chop them into small pieces. Blend the apples in the food processor until smooth, then add them to the pan.
- Sprinkle in the flaked sea salt and allspice, ensuring they are evenly distributed throughout the mixture.
- Pour the malt vinegar into the pan and stir well. Place the pan over medium heat and bring the mixture to a gentle boil.
- Once boiling, reduce the heat slightly to maintain a steady simmer. Cook for approximately 1 hour, stirring occasionally to prevent the chutney from sticking to the bottom of the pan. As it cooks, the liquid will gradually evaporate, and the chutney will begin to thicken.
- After 1 hour, add the dark brown soft sugar to the pan. Stir thoroughly to dissolve the sugar and continue cooking the chutney for another 40 minutes to an hour, stirring regularly to prevent burning.
- The chutney is ready when it has thickened to a jam-like consistency. Remove it from the heat and allow it to cool slightly.
- Carefully spoon the chutney into sterilised jars while it is still hot. Seal the jars tightly and allow them to cool completely at room temperature.
- You can enjoy the chutney straight away once cooled, but for the best flavour, leave it to mature in the sealed jars for at least a couple of months before serving. Store the jars in a cool, dark place.
Recipe Notes
- Key Points: Make sure to stir frequently during cooking, especially after adding the sugar, to prevent the chutney from sticking to the bottom of the pan and burning. Don't rush the cooking time by turning up the heat.
- For the Best Flavour: Leave the chutney to mature for at least 2 months before using.
- Warm Glass Jars: To prevent them from cracking when adding the warm chutney.
- Storage Suggestions: Store unopened chutney jars in a cool, dark place for up to 12 months. Once opened, refrigerate and consume within 4 weeks.
Nutrition Estimate
Calories: 518kcal | Carbohydrates: 127g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Sodium: 428mg | Potassium: 1022mg | Fiber: 7g | Sugar: 110g | Vitamin A: 2551IU | Vitamin C: 86mg | Calcium: 130mg | Iron: 2mg