Tomato and Apple Chutney

Tomato and apple chutney

Tomato Chutney

The Art of preserving,  allows you to capture the essence of fruits and spices, sweet and sour, at their flavourful prime — and to enjoy that freshness all year round.

A chilled bottle of wine, some nutty-flavoured Gruyere cheese, pâté, or a wedge of brie, crusty homemade walnut bread and favourite, chutney is all we need for on a Sunday afternoon…

Tomato and apple chutney

Tomato and Apple chutney


1 kg tomatoes, skinned and chopped

1 kg apples peeled, cored and chopped into small cubes

250 g onions, sliced

500 g raisins, black

750 g brown sugar

2 teaspoons ground ginger

2 teaspoons ground allspice

2 teaspoons crushed black


2 tablespoons sea salt

2 garlic cloves, peeled and minced

3 cups white wine vinegar


1. Place all the ingredients, except for the vinegar, into a big saucepan. Cook gently, bringing to a simmer. Add the vinegar. Cook for about 1 hour, stirring frequently. When the mixture obtains a jam-like consistency, it is ready.

2. Remove the chutney from the heat. Let it cool for 15 minutes. Ladle it into warm, sterilized jars using a funnel. Seal whilst the chutney is still hot. Label the jars when they chill. A long keeping chutney.

Makes 5 to 6 jars of 350 ml capacity.