Dr Loftus’s Sweet and Spicy Tomato Chutney


Preparation info

  • Difficulty


  • Makes


    Large Jars

Appears in

Around the World in 80 Dishes: Classic Recipes from the World's Favourite Chefs

Around the World in 80 Dishes

By David Loftus

Published 2012

  • About


  • 600ml/1pint malt vinegar
  • 1 kg/2lb 2oz ripe tomatoes, chopped
  • 500g/1lb 2oz onions, quite finely chopped
  • 3 cloves of garlic, finely chopped
  • 2 eating apples, peeled, cored and chopped
  • 2 teaspoons mustard seeds
  • 2 cloves
  • A thumb-sized piece of fresh ginger, peeled and grated
  • 300g/11oz sultanas
  • 200g/7oz light muscovado sugar
  • Salt and freshly ground black pepper


Put half the vinegar and all the other ingredients into a large deep pan. Bring the contents to a simmer over a medium heat, and stir constantly until the sugar has dissolved.

Keep the pan on the heat and leave the chutney to cook for about 40 minutes, stirring every now and then. When the time is up, stir in the rest of the vinegar and continue to cook for a further 30—40 minutes, stirring regularly until thickened.

Divide the chutney between sterilized jars and set aside to cool. When cooled, place a disc of waxed paper over the chutney and seal with an airtight lid or cellophane — either way, make sure the seal is good. Store in a cool dark place for a month before eating, after which time it is ready for you to enjoy with whatever snack or meal you fancy.