Indian Tomato & Apple Chutney

October 12, 2014

Author Notes: This chutney has been a favourite in our family for decades. The origins are unknown, however, as far as I know, my paternal grandmother got the recipe from her sister-in-law who in turn brought it back from India after visiting my great grandparents. My grandmother used to make a large portion every autumn and we always looked forward to receiving a large jar or two to last us through the winter. My husband has become equally addicted to this warming, slightly hot and aromatic chutney and does not consider it a complete curry dish without it.
The chutney is delicious with all kinds of curries, but will probably also do rather well in a sandwich or with cold meats.
Anne Sejer

Makes: approx. 4-5 large canning jars

Ingredients

  • 1.5 pounds ripe tomatoes (or equivalent tinned)
  • 1.5 pounds apples
  • 3 bell peppers - 1 yellow, 1 green, 1 red
  • 400 grams raisins
  • 425 grams brown sugar
  • 1 1/2 cups vinegar (apple cider or other)
  • 1 1/2 cups oil (olive or canola/rapeseed)
  • 35-40 grams garlic
  • 90 grams curry powder (Madras or other favorite)
  • 75 grams ginger
  • salt to taste
In This Recipe

Directions

  1. Chop tomatoes, apples (leave peel on but remove core) and peppers or use a food processor, I do. Grate ginger and chop garlic finely (or use food processor). Heat 1 cup of oil in a big pan. Fry the curry powder for ½ minute and add the chopped tomatoes, peppers and apples. Fry for a few minutes. Add remaining ingredients, mix well, cover and let simmer for approx. an hour until most of the liquid has evaporated – remove lid if necessary. Keep stirring at regular intervals to prevent the chutney from getting burnt at the bottom. The consistency should be like that of a porridge. Salt to taste. Let cool completely before storing the chutney in sterilized jars. Will keep for months – unless eaten, of course. Enjoy :-)

More Great Recipes:
Condiment/Spread|Indian|Tomato|Vegetable|Apple|Pan-Fry|Fall|Winter