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Tomato Apple Chutney

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Ever been stuck with loads of tomatoes or apples? No worries. Chutney is an excellent way to use both!

The tangy and slightly tart tomatoes pair perfectly with sweet Gala apples in a complex tasting chutney.

Chutney is from the East Indian word chatni, which is a spicy condiment containing fruit, sugar, vinegar, and spices. It can be smooth or chunky, and mild or hot. This version is mild and chunky. 

Chutney can be used as an accompaniment to curries and other dishes. The sweeter chutneys, like this one, are great on bread as a spread or served with some hard cheese

Tips For Making The Perfect Chutney

Chutney is very easy to make, but still there are some important rules to follow.

  • Use fresh ingredients – As with any recipe, it is best to use the freshest ingredients possible. This will ensure your chutney has an impeccable taste. Use unblemished fruits and always cut out the dodgy bits. 
  • Pay attention to cooking – Chutney is an amazing mixture of fruits and/or vegetables. These sometimes tend to burn easily, so monitoring the chutney is essential. Cook the chutney over medium-low heat and make sure you are stirring it occasionally during cooking.
  • Use non-reactive pans – Chutney has acids from ingredients within, and some metals can react with this acid. If you don’t use non-reactive pans, you could end up with an unpleasant metallic taste in your dish.

Simmering Vs Boiling

Chutney requires a long slow-cooking time, so simmering it is the ideal cooking method. Boiling chutney will cook it, but it will not develop a fully rounded flavor. 

Also, cook your chutney without a lid. This will allow your chutney to become rich and smooth. 

The chutney is cooked when it is nice, thick, and without any liquid on the surface. Drag a wooden spoon through it, right to the base of the pan. If it leaves a nice clear line, it is ready.

What Could Go Wrong?

Chutney is really easy to make, but sometimes minor slip-ups happen. Besides the burning I mentioned, the issues may happen with storing.

Here are the two most common:

  • Shrinkage in the jar – If you buy store chutney, once you break the airtight seal, it may appear to shrink a bit. Homemade chutney should act the same after being opened, but if your chutney shrinks even with an airtight lid, you are doing something wrong. Always make sure a good seal has been achieved by testing 24 hours after processing.
  • Liquid on top of the chutney – If the liquid collects on top of the chutney after it is being cooked, you did not cook your chutney completely out. But, this is something you can fix. If you see any liquid collecting on the top, transfer the chutney back to the cooking pot. Cook it until the excess liquid evaporates. Now, you can re-pot and seal the jars. 

How To Sterilize Jars

Sterilize the jars by running them through a dishwasher cycle or washing them with soapy water and placing them in the oven at 212°F for 10-15 minutes.

How To Serve Chutney

Chutney is best after resting. I always leave some jars to sit in my pantry. I find the chutney is best after a few months, but I also like to serve it after 24 hours. You will have to give it at least 24 hours for the flavors to fully develop.

Still, chutney is best to left mature for a couple of months before eating because the acids from the vinegar soften everything and the fruit flavors have time to meld and become more complex.

You can serve chutney in so many ways. Here are some of my favorites:

  • Have it on toast with some butter
  • Serve it along with cheese
  • Serve it as a side to meat pie or empanadas
  • Serve it with grilled sausage
  • Mix it with Greek yogurt and serve as a dip
  • Serve it on a charcuterie board with crackers

Tomato Apple Chutney Recipe

Preparation time: 10 minutes

Cooking time: 1 hour

Yield: 2 ½ cups

Ingredients

  • 1 lb tomatoes, peeled and chopped
  • 0.5 lb gala apples, peeled, cored, and chopped
  • ½ cup brown sugar
  • ¼ cup raisins
  • 4 oz chopped onion
  • 1 yellow bell pepper, seeded, chopped
  • 1/3 cup cider vinegar
  • 1 tsp salt

Instructions

1. Gather your ingredients.

2. Prepare tomatoes and apples.

3. In a sauce pot, combine tomatoes, apples, onions, and raisins.

4. Add the sugar, vinegar, and salt. 

5. Give it a good stir. Bring the liquid to a boil. 

6. Reduce heat and simmer the chutney, stirring occasionally, for 1 hour.

7. Store in a sterilized jar. 

Tomato Apple Chutney

Tomato Apple Chutney

Yield: 2.5 cups
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

This recipe for tomato apple chutney is as easy as it is delicious!

Ingredients

  • 1 l tomatoes, peeled and chopped
  • 0.5 lb gala apples, peeled, cored, and chopped
  • ½ cup brown sugar
  • ¼ cup raisins
  • 4oz. chopped onion
  • 1 yellow bell pepper, seeded, chopped
  • 1/3 cup cider vinegar
  • 1 tsp salt

Instructions

  1. Gather your ingredients.
  2. Prepare tomatoes and apples.
  3. In a sauce pot, combine tomatoes, apples, onions, and raisins.
  4. Add the sugar, vinegar, and salt. 
  5. Give it a good stir. Bring the liquid to a boil.
  6. Reduce heat and simmer the chutney, stirring occasionally, for 1 hour.
  7. Store in a sterilized jar.

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One Comment

  1. This is something I grew up on in the Midwest, except without raisins
    You can use it as a relish on hotdogs, make taverns with it, use it as a speghetti sauce, put it on roast, and it really goes good on top of pork roast …it would actually act as a tenderizer cooked also

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