Name: Apple & Tomato Chutney
Yield: Serves 4
Ingredients: 1 tbsp mustard seed; 2¼ lb (1 kg) tart apples, peeled, cored, and diced; 2¼ lb (1 kg) tomatoes, cut into wedges (you can peel them in advance but you don’t have to); 2½ cups (600 ml) cider vinegar; 1 tsp ground allspice; 2 tsp salt; pinch of cayenne; 1 tbsp curry powder; ½ cup (75 g) golden raisins; 2 large onions, diced; 1 clove garlic, minced; ¾ cup (150 g) packed light brown sugar; pinch of freshly grated nutmeg

Preparation info

Serves
4

Difficulty
Easy

Appears in

Home Made Winter

By Yvette van Boven

Published 2012

About

A grown-up, chunkier version of ketchup.

Due to its tartness, this chutney goes well with foods that are a little rich: croque monsieur or rarebit, for example, and my imagination is also running wild with thoughts of serving it with the pulled pork.

Ingredients

This Recipe will Make

4 large jars, for a total of 4½ cups (1 l).

Method

Place the apples and 2¼ cups (½ l) water in a large saucepan. Bring to a boil, lower the heat, and simmer the apples, stirring occasionally, for 25 to 30 minutes, or until they’re soft. Add more water if necessary—you don’t want it to be dry!

Add all the remaining ingredients. Stir until the sugar is dissolved, then bring to a boil.

Turn the heat to very low and let the chutney