Sweet and Spicy Tomato and Apple Chutney
- 1 kg apples, peeled, cored and sliced
- 2 cups (500ml) water
- 1 tablespoon yellow mustard seeds
- 1 kg tomatoes, sliced
- 2 large brown onions, diced
- 1 clove garlic, diced
- 1/2 cup (80g) sultanas
- 3/4 (150g) caster sugar
- 5 teaspoons curry powder
- 1 teaspoon cayenne pepper
- 1 tablespoon salt
- 2 1/2 cups (590ml) malt vinegar
Preparation:20min › Cook:3hours30min › Ready in:3hours50min
- Place apples and water in a large saucepan. Bring to the boil; reduce heat. Simmer for 25 minutes or until apples are tender, stirring occasionally.
- Wrap mustard seed in muslin or cheesecloth; add to apples. Add tomatoes, onions, garlic, sultanas, sugar, curry powder, cayenne pepper, salt and vinegar to the apples. Stir until sugar has dissolved.
- Bring the mixture to the boil. Reduce heat; simmer for 3 hours, stirring occassionally, until mixture is thick and pulpy. Remove and discard wrapped mustard seed. Seal chutney in hot sterile containers. Store in refrigerator for up to 6 months.
Made it healthier. Wonderful base recipe and it can be tweked in several ways, We have a sugarfree diet, therefore I added xtra 2 apples, 3 stick of chopped celery. The flvour has a wee bite to it (so called mild). Those with a spice in life will enjoy the delayed flovour left in the mouth. Enjoy - 24 Jan 2009
Another typical Australasian flavour - though you can try this sugar free - see my comments on tweaks - I recommend this to anyone who has a good taste for a wee bite and flavour> enjoy - 24 Jan 2009