Explore our recipe app
Subscribe now and get access to exclusive recipes, meal plans, podcasts and more.
Autumn tomato chutney
Makes about 1.5 litres / 2¾ pints
Easy
Prep: -
Cook:
Ready in 1 hour 40 mins
A good tomato chutney take some beating, and this version is great because it's not too sweet
Skip to ingredients
- 1kg ripe tomatopeeled and chopped
- 750g cooking applepeeled, cored and chopped
- 375g light muscovado sugar
- 250g onionchopped
- 250g raisins
- 1 green pepperdeseeded and chopped
- 2 tsp salt
- ½ tsp ground ginger
- 350ml cidervinegar
Nutrition: per rounded tbsp
- kcal45
- fat1g
- saturates0g
- carbs11g
- sugars6g
- fibre1g
- protein1g
- salt0.19glow
Method
step 1
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.
