※ Apple and Tomato Chutney / Relish

A lot of the tomatoes were from my garden, and the apples were an amazing batch of locally grown organic. (they are out for such a limited time I had to utilize them best I could)


  • 1kg apples, peeled, cored and sliced
  • 450ml water
  • 1 tablespoon mustard powder
  • 1kg tomatoes, sliced
  • 2 large brown onions, chopped
  • 2 clove garlic, chopped
  • 85g sultanas
  • 140g caster sugar
  • 2 tablespoon curry powder
  • 1 teaspoon cayenne pepper
  • 1 tablespoon salt
  • 1 chopped small chili
  • 560ml vinegar (recipe said malt) I added 1/2 apple cider vinegar 1/2 Balsamic

Prep: 30 minutes | Cook: 3 hours 30 minutes

Place apples and water in a large saucepan. Bring to the boil; reduce heat. Simmer for 25 minutes or until apples are tender, stirring occasionally.

Add mustard powder to apples. Add tomatoes, onions, garlic, chili, sultanas, sugar, curry powder, cayenne pepper, salt and vinegar to the apples. Stir until sugar has dissolved.

Bring the mixture to the boil. Reduce heat; simmer for 3 hours, stirring occasionally, until mixture is thick and pulpy.

Seal chutney in hot sterile containers. Store in refrigerator for up to 6 months.

Recipe based on this recipe from AR with a few minor tweaks.


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