Autumn tomato chutney

Autumn tomato chutney

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(32 ratings)

Prep: 40 mins - 50 mins Cook: 50 mins Ready in 1 hour 40 mins

Easy

Makes about 1.5 litres / 2¾ pints
A good tomato chutney take some beating, and this version is great because it's not too sweet

Nutrition and extra info

Nutrition: per rounded tbsp

  • kcal45
  • fat1g
  • saturates0g
  • carbs11g
  • sugars6g
  • fibre1g
  • protein1g
  • salt0.19g
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Ingredients

  • 1kg ripe tomato, peeled and chopped
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 750g cooking apple, peeled, cored and chopped
  • 375g light muscovado sugar
  • 250g onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 250g raisins
  • 1 green pepper, deseeded and chopped
  • 2 tsp salt ½ tsp ground ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 350ml cider vinegar
    Cider

    Cider

    si-der

    Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…

Method

  1. Put all the ingredients into a large pan and bring to the boil over a medium heat. Stir occasionally until the sugar has dissolved. Boil the mixture, uncovered, for about 45-50 mins until the fruit is tender and thickened. Cool, then transfer the mixture to a sterilised jar and seal.

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Comments, questions and tips

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jpjeffery
20th Jan, 2016
I'll certainly make this again, although it wasn't as tasty as I thought it was going to be, but then, I did deviate from the recipe in the following ways: 1 - The apples were Egremont Russett Apples, rather than cooking apples 2 - The sugar was dark brown soft, instead of muscavado 3 - Sultanas instead of raisins 4 - Red onion, rather than, presumably, white. Of those I'd have thought that only the apples would have made a difference to the flavour.
Bellhurst
21st Sep, 2015
I have just made the Autumn Chutney. Mine is a rather dark brown color and not the vibrant red, yellow and green as shown in the picture! Is it just me?
jpjeffery
20th Jan, 2016
Nope, not just you. Mine is more of a dark red rather than brown, but still certainly not as vibrant as shown in the photo. I wonder if they chopped the tomato and apple pieces quite chunky...
manners
12th Oct, 2014
I added 6 Bird's Eye chillies and a 2 inch piece of chopped fresh ginger. Might have to make some more as have a glut of tomatoes this year!
Charlie T
31st Aug, 2014
Used some of my garden apples and Tesco bought "on the vine tomatoes." Apart from having to use frozen mixed peppers the rest was half of ingredients, which was enough for 2 x 0.8 litre jars. After the initial boil the pan was left for about 50 minutes on a high simmer which seemed enough. Does it need to mature. If so how long?
jarrestr
6th Jun, 2015
5.05
Chutney needs at least four weeks to mature but the longer you leave it the better it is. 6 months is ideal
jarrestr
25th Aug, 2014
5.05
Have made this so often and it is always a success. Good for giving away as a Christmas present.
gemmaeyre
6th Feb, 2014
This was the first time I've ever made chutney. It was an easy recipe to follow and the end result was yummy! Great with cheese and biscuits.
scaryjane's picture
scaryjane
3rd Nov, 2013
I made this chutney last night, looks exactly like the picture and tastes even better....fab
pattiflat
28th Oct, 2013
i commented on this chutney on 2nd oct saying it was too sweet but now it is lovely, should have waited, also the consistency for chutney is jammy, i think, best way to do it is put it on a gentle boil without the lid on, if you leave the lid on the steam inside runs into it and makes it watery

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