Tangy Tomato and Apple Chutney
This recipe makes enough for a family sized jar. You can scale up the recipe accordingly. It’s well worth trying Coconut Sugar in this recipe instead of your usual cane sugar because it has a natural caramel flavour which contrasts beautifully with the tartness of the tomatoes. And of course it contains less sucrose and more complex sugars, thus lessening your sugar high. The chutney is an ideal accompaniment to strong, mature cheeses.
140ml Cider Vinegar
Half a teaspoon of Yellow Mustard Seeds
35g Coconut Sugar
1 level tsp of Vindaloo Curry Powder
1/4 tsp Cayenne Powder
1 pinch of salt
250g Apples (we used British Gala Apples)
250g ripe tomatoes
1 small onion
1 small clove garlic
- Peel and core the apples. Roughly slice into a saucepan and add the water. Bring to the boil and then gently simmer until the apples are tender.
- Slice the tomatoes (you don’t need to skin them) then cut the slices in half and add to the apples in the saucepan. Chop the onion and finely chop the garlic. Add these to the pan.
- Then stir in the Sultanas, Coconut Sugar, Mustard seeds, Curry Powder, Cayenne Pepper, salt and the vinegar. Stir until the sugar has dissolved.
- Bring to the mixture to the boil and then simmer for up to 3 hours, stirring occasionally until the mixture becomes thick and sticky.
- Spoon into a sterilised jar. This chutney can be eaten straight away or will store for several months.