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Recipe by Mary Cadogan

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1. Video tutorial: Making chutney

1. Slice the tomatoes (you can skin them if you want, but I don't usually bother). Finely chop the onions. Layer both in a large bowl with the salt. Leave overnight.
2. Next day, chop the sultanas using a large, sharp knife, then peel, core and chop the apples. Put the sugar and vinegar into a large pan and bring to the boil, stirring to dissolve the sugar. Add the sultanas and apples and simmer for 10 mins. Strain the tomatoes and onions in a colander (but don't rinse), then tip into the pan and return to the boil.
3. Simmer for about 1 hr, stirring occasionally until the mixture is thick and pulpy. Transfer to warmed jars (see Know-how, below) and cover with lids.

Per rounded tbsp

34 kcalories, protein 1g, carbohydrate 9g, fat 1 g, saturated fat 0g, fibre 1g, salt 0.26 g

Latest comments and suggestions

• Janet

  10 July 2008

  Janet commented on this recipe

  How many tomatoes?? Is it 1kg, the same as the Homemade Tomato Chutney??

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• Erie

  08 September 2008

  Erie rated and commented on this recipe

  

  I found this took a very long time to get pulpy! There was still to much vinegar so had to strain it off. It did taste nice, will be ready at christmas so will let u know then.

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• Agent Orange

  17 September 2008

  Agent Orange rated and commented on this recipe

  

  How long does it take to mature and how long does it keep?? Easy recipie to follow, but make sure you open the windows to let the vinegary smell out!!

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• ellie

  17 September 2008

  ellie commented on this recipe

  I used half the amount of vinegar, otherwise I think I'd have been cooking it for hours to thichen it up. It seems to be ok - hope so!

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• BC

  30 September 2008

  BC commented on this recipe

  I too had the "too much liquid" problem - and I used two thirds of the recommended amount of vinegar and drained the tomato/onion mix over a colander for a couple of hours before adding it to the pan. Loads of liquid came out and I hoped that was enough to crack the problem, but evidently not.

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• Dibble

  17 July 2009

  Dibble commented on this recipe

  Changed the quantities to 600 g and the same amount of vinegar shown in the recipe. Very pulpy from the start....fingers crossed it will be ok as this is the first time I have ever made chutney!

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• LynseyD

  21 July 2009

  LynseyD rated this recipe

  

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• gazdez

  14 September 2009

  gazdez rated and commented on this recipe

  

  due to a glut of tomatoes grown outside ive tried this recipe for the first time no problems and easy to follow will let know what its like at christmas (ps the variety of tomatoes is ; SHIRLEY ) in all my years ive never had such heavy cropping plants

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• Elaine

  23 September 2009

  Elaine rated and commented on this recipe

  

  Just finished making this one! Good recipe. Great to use up the late glut of tomatoes. Found the intructions clear and amounts perfect. Made about half and it filled five large jam jars.

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• nostradamuszen

  28 September 2009

  nostradamuszen commented on this recipe

  Too much sugariness for me: I want a sour, harsh relish: I'm going to try green tomatoes, scotch bonnet chillies, spiced white vinegar, and slow-cooked onions.

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• grahamb

  10 October 2009

  grahamb commented on this recipe

  i put 2whole red chillies in to add more flavour. i also think there was too much liquid it took me ages and there was still some liuid in the pan does any one out there know if it will matter if it is not so thick

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Ingredients

• 2½ kg green tomatoes
• 500g onions
• 1 rounded tbsp salt
• 500g sultanas
• 500g cooking apples
• 500g light muscovado sugar
• 1.14 litre jar spiced pickling vinegar

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Difficulty and servings

Makes about 3kg

Preparation and cooking times

Prep 25 mins

Cook min 1 hr 15 mins

plus overnight salting

Low-fat

Ingredients

• 2½ kg green tomatoes
• 500g onions
• 1 rounded tbsp salt
• 500g sultanas
• 500g cooking apples
• 500g light muscovado sugar
• 1.14 litre jar spiced pickling vinegar

Per rounded tbsp

34 kcalories, protein 1g, carbohydrate 9g, fat 1 g, saturated fat 0g, fibre 1g, salt 0.26 g

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