Autumn tomato chutney
- loading...
- 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
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 45 | |
| fat | 1g | |
| saturates | 0g | |
| carbs | 11g | |
| sugars | 6g | |
| fibre | 1g | |
| protein | 1g | |
| low in | salt | 0.19g |
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
Overall rating
