Red Tomato Chutney

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 1lb/450g red tomatoes
  • 4 oz/100g apples
  • 8 oz/225g onions
  • 1lb/450g seedless raisins
  • 4 oz/100g soft brown sugar
  • 1/2 pint/250 ml vinegar
  • 2 teaspoons salt
  • 2 teaspoons ground ginger
  • Pinch of Cayenne pepper


Skin the tomatoes and chop the flesh. Peel, core and chop the apples, and chop the onions. Put all the ingredients into a pan. Stir well and simmer for 1 hour until thick and golden brown. Put into hot jars, cover and seal.

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