Tomato and Apple Chutney
Ingredients
- • 500 g ripe tomatoes, diced
- • 300 g apples, peeled and diced
- • 150 g onion, finely chopped
- • 150 g brown sugar
- • 180 ml apple cider vinegar
- • 20 g fresh ginger, grated
- • 2 cloves garlic, minced
- • 75 g raisins
- • 5 ml ground cumin
- • 5 ml ground coriander
- • 5 ml mustard seeds
- • 2.5 ml red pepper flakes
- • 5 ml salt
- • 1 sprinkle black pepper to taste
Instructions
- 1
In a large, heavy-bottomed saucepan, combine the diced tomatoes, apples, onion, brown sugar, and apple cider vinegar. Stir well to combine.
- 2
Add the grated ginger, minced garlic, raisins, cumin, coriander, mustard seeds, red pepper flakes, and salt to the pan. Stir to distribute the spices evenly.
- 3
Place the pan over medium-high heat and bring the mixture to a boil, stirring occasionally to prevent sticking.
- 4
Once boiling, reduce the heat to low and simmer uncovered for 40-45 minutes, stirring every 5-10 minutes. The chutney should thicken and reduce by about one-third.
- 5
As the chutney cooks, mash some of the larger pieces with the back of a wooden spoon to create a chunky-smooth consistency.
- 6
Taste and adjust seasoning with additional salt or pepper if needed. The chutney should have a balance of sweet, sour, and spicy flavors.
- 7
Remove from heat and let cool to room temperature. The chutney will thicken further as it cools.
- 8
Transfer to clean, sterilized jars and refrigerate. The chutney will keep for up to 3 weeks in the refrigerator.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This sweet-tangy chutney is perfect alongside cheese platters, roasted meats, or even your morning toast—make a big batch since it keeps beautifully in the fridge and the flavors only improve after a day or two."
