Ingredients4 h servings 25 cals
- Place apples and water in a large saucepan. Bring to a boil, reduce heat, and cook 25 minutes, or until apples are tender, stirring occasionally. Add more water as necessary to keep the apples simmering.
- Wrap mustard seed in cheesecloth, and place with apples. Mix tomatoes, onions, garlic, sultanas, sugar, curry powder, cayenne pepper, salt and vinegar into saucepan. Stir until sugar has dissolved.
- Bring the mixture to a boil. Reduce heat, and simmer 3 hours, stirring occassionally, until a thick chutney remains. Remove and discard wrapped mustard seed. Seal chutney in sterile containers until serving.
Per Serving: 25 calories; 0.1 g fat; 6.2 g carbohydrates; 0.3 g protein; 0 mg cholesterol; 128 mg sodium. Full nutrition
ReviewsRead all reviews 15
Made a very inaccurate version of this and it was delicious. Had three wizened apples and two spongy tomates on my counter accusing me. I cooked chopped apples in small amount of water, added ch...
Peel the tomatoes first else you end up with stringy bits of skin. I added some dried peaches, anise and cloves for extra flavour. This is an excellent recipe! Highly recommended.
One thing I thought about, as I am right now making 2 different chutneys, is that they should be left in a dark cool place for up to 3 months before opening. This way the acidity has "toned down...
It was really delicious. Practically it goes well with anything. I had it with sliced chedder cheese on the crispy bread one day and put it over sauteed salmon on the other day. This recipe is d...
I had a glut of Bramley cooking apples and cherry tomatoes - the apples made it really acidic so I increased the sugar to triple the recipe weight (450g). Beacuse the apples were so small, it w...
Loved it!! After it was made I poured half over thick pork chops that I had placed in the crockpot. After a few hours it was amazing!!