Mick’s Apple and Tomato Chutney

Apple and tomato chutney

Mick from Trundle just outside Bathurst sent this one in. Mick grows tomatoes and his mate Barney in Orange has an apple orchard. Its only fitting we get the experts low down on this perennial favourite.


1 kg apples, peeled, cored and chopped
1 kg tomatoes, peeled and diced
300 ml apple juice
2 onions, chopped
2 cloves garlic, chopped fine
40 gms sultanas
40 gms raisins
140 gm castor sugar
1 tbsp yellow mustard seeds
2 tbsp curry powder
1 tsp cayenne pepper
1 tbsp sea salt
400 ml malt vinegar

Cooking Instructions

  1. In large inner pot, add apples and apple juice.
  2. Bring to the boil, simmer for 25 minutes and stir occasionally.
  3. Wrap mustard seeds in chees ecloth and add to pot.
  4. In mixing bowl add vinegar, sugar, salt and pepper and stir till fully dissolved.
  5. Add onion, garlic, sultanas, and raisinsto pot, stir well.
  6. Add apple mixture to pot and bring pot to boil.
  7. Simmer for 2 hours without lid.
  8. Transfer pot to Ecopot, with lid on.
  9. Cooking time 4 hours.

HINT … This makes a large batch of chutney, approximately 70 serves. When bottling chutney remove and discard cheese cloth wrap. Seal chutney in hot and sterile containers. Refrigerate for up to 6 months.
Spicy and sweet, this goes great with gluten free bread and roast chicken and beef.


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