Apple and Tomato Chutney

Name: Apple and Tomato Chutney
Yield: Makes 2 qt/2 L
Cuisine: France
Ingredients: 1 tbsp ground ginger; 2 tsp whole peppercorns; 2 tbsp salt; 2 cups/440 g dark brown sugar; 4 onions, sliced; 5 cups/1.25 l cider vinegar; 4 lb/1.8 kg ripe tomatoes, peeled, seeded and coarsely chopped; 4 lb/1.8 kg tart apples, peeled, cored and sliced

Preparation info

Makes
2 qt

Difficulty
Easy

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

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

Ingredients

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

Europe
France
Preserve
Gluten-free
Mediterranean
Vegan

Method

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.
Let the mixture cool, pour into sterilized jars, and seal.