Apple and Tomato Chutney recipe

This zingy, tasty chutney makes a wonderful food gift. It's also a fantastic accompaniment to all sorts of food, including burgers, grilled chicken and grilled pork. You could also serve it with breads and cheese as part of a Ploughman's in place of the usual pickle or red onion marmalade. Plus, it's not as difficult to make as you might think.


  • 1kg apples
  • 1kg tomatoes
  • 450ml water
  • 560ml malt vinegar
  • 2 large onions
  • 1 clove of garlic
  • 1 tbsp. yellow mustard seed
  • 2 ½ dessertspoons curry powder
  • 2 dessertspoons salt
  • 1 tsp. paprika
  • 140g caster sugar


  1. Peel, core and slice the apples. Slice the tomatoes, finely chop the onions and finely chop the garlic clove.

  2. Put the apples in a saucepan with the water. Bring them to the boil and then reduce to a simmer for around 25 minutes or until they are tender.

  3. Put the mustard seed in some muslin and put it in with the apples.

  4. Add the tomatoes, onions, garlic, sugar, curry powder, paprika, salt and vinegar. Stir well until combined.

  5. Bring the mixture to the boil and then reduce it to a very low simmer. Simmer for three hours, stirring occasionally, until a thick chutney forms.

  6. Remove the mustard seed and then pour the chutney into sterilised jars. Seal the jars and let the chutney cool before serving.

If you’re giving this chutney away as a gift, make sure to note on the labels what the chutney contains and write down a use by date of three months after you make the chutney.

Recipe Details:

  • Author: Laura Young.
  • Published:

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Reviews and Comments:

Comment by Rob on 21st September 2011:

Are the tomatoes green or red?