Sweet and Spicy Tomato and Apple Chutney

    3 hours 50 minutes

    Apple and tomato combine well with the onion, sultanas and curry flavours in this recipe to make great chutney for bread and cheese, or even some corned beef.

    177 people made this

    Serves: 75 

    • 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 

    1. 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.
    2. 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.
    3. 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.

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    Reviews in English (3)


    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


    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


    My customers cant get enough of this as soon as I have made and bottled it, it is sold. Love the smell of the kitchen when it is cooking  -  12 May 2014