The BBC Good Food logo
Autumn tomato chutney

Autumn tomato chutney

By
A star rating of 4.8 out of 5.48 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep: -
    • Cook:
    • 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: per rounded tbsp
HighlightNutrientUnit
kcal45
fat1g
saturates0g
carbs11g
sugars6g
fibre1g
protein1g
low insalt0.19g
Advertisement

Ingredients

  • 1kg ripe tomato, peeled and chopped
  • 750g cooking apple, peeled, cored and chopped
  • 375g light muscovado sugar
  • 250g onion, chopped
  • 250g raisins
  • 1 green pepper, deseeded and chopped
  • 2 tsp salt
  • ½ tsp ground ginger
  • 350ml cider vinegar

Method

  • STEP 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.

RECIPE TIPS
OUR DOWNLOADABLE LABELS
Download our printable preserves labels – perfect for writing cook’s notes and gift messages. You can find them here.

Recipe from Good Food magazine, October 2005

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.48 ratings
Advertisement
Advertisement
Advertisement

Sponsored content