Spicy tomato and apple chutney

Serve this vibrant chutney with cheese, it's chock full of currants and spiced with ginger
By Rachel Allen
Spicy tomato and apple chutney
  • Rating:
  • Serves: Makes 4 jars
  • Cook Time:
  • Prep Time: 20 minutes
  • Effort: medium


  • 1 kg ripe tomatoes, peeled and chopped
  • 200 g onions, chopped
  • 100 g raisins or sultanas
  • 250 g cooking apples, peeled, cored and coarsely chopped
  • 300 g sugar
  • 225 ml vinegar
  • 1/2 tsp ground allspice
  • 1/2 tsp ground ginger
  • 1/2 tsp cayenne pepper
  • 4 cloves, (optional)

Tips and Suggestions

To sterilise the jars: wash thoroughly in warm soapy water, rinse and heat in a moderate oven for 5 minutes.


1. Place all the ingredients in a large stainless steel saucepan, season well and heat gently until the sugar has dissolved completely.

2. Bring to the boil, stirring, then simmer on a low heat, stirring regularly (to make sure the mixture does not burn on the bottom of the pan) for about 1 hour or until thick and pulpy.

3. Pour into hot sterilised jars and cover.

4. This is best left to mature for 1-2 weeks before eating if possible.

Try this chutney with home-made pork pies or a selection of our favourite cheeses

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