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.
Approx. 4-5 large canning jars
ripe tomatoes (or equivalent tinned)
bell peppers - 1 yellow, 1 green, 1 red
1 1/2 cups
vinegar (apple cider or other)
1 1/2 cups
oil (olive or canola/rapeseed)
curry powder (Madras or other favorite)
salt to taste
In This Recipe
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.