Indian Tomato & Apple Chutney

By Anne Sejer
October 12, 2014
3 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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

  • 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
  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: