Apple and Tomato Chutney

Preparation info
  • Makes

    2 qt

    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

Chutneys often include vegetables such as the tomatoes and onions in this recipe.


  • 4 lb/1.8 kg tart apples, peeled, cored and sliced
  • 4 lb/1.8


  1. Combine all the ingredients in a large preserving pan. Heat until the sugar is dissolved, then bring to a boil, reduce the heat and simmer, stirring frequently, until the mixture is thick and pulpy, about 1 ½ hours.
  2. Let the mixture cool, pour into sterilized jars, and seal.