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Tangy Tomato & Apple Chutney - Recipe

Enjoy a dollop of this chutney with your favourite cheese.

A sweet-tart chutney to perfectly complement your cheeseboard

This recipe makes enough for a family sized jar. You can scale up the recipe accordingly. We found some sweet minature jam jars on the website and we were able to fill three jars perfectly.

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.


- 250g Apples (we used British Gala Apples)
- 250g ripe tomatoes
- 140ml Malt Vinegar or Cider Vinegar
- 113ml water
- ½ tsp Yellow Mustard Seed
- 1 small onion
- 1 small clove garlic or 1 level tsp of garlic paste
- 20g
- 35g Coconut Palm Sugar
- 1 level tsp of Vindaloo Curry Powder
- ¼ tsp Cayenne Pepper
- 1 pinch of salt

How to Make the Chutney

1) 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.

2) 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.

3) Then stir in the Sultanas, Coconut Sugar, Mustard seeds, Curry Powder, Cayenne Pepper, salt and the vinegar. Stir until the sugar has dissolved.

4) Bring to the mixture to the boil and then simmer for up to 3 hours, stirring occasionally until the mixture becomes thick and sticky.

5) Spoon into a sterlised jar. This chutney can be eaten straight away or will store for several months.

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