Tomato, Apple and Chilli Chutney

Our Tomato, Apple and Chilli Chutney is a condiment with a kick! Combining sweet apples with tangy tomatoes and a hint of heat, this versatile chutney will level up everything from sandwiches and salads to cheese and crackers.

4x 200ml portions

Preparation time: 1 hour 30 minutes

Ingredients:  

500g tomatoes – skin removed (see how below) and roughly chopped

4 (300g) apples – peeled, cored and roughly chopped

2 tbsp olive oil

1 onion – thinly chopped

1 red chilli – finely chopped

2 garlic cloves – crushed

1 tsp ground mixed spice

1 tsp ground cumin

150ml (2/3 cup) apple cider vinegar

1 tsp mild curry powder

100ml (½ cup) water

70g (1/3 cup) sugar – optional

Salt and Pepper

Instructions:

1. To peel the skin off the tomatoes: bring a large pan of water to the boil and cut a small cross in the base of each tomato. Gently lower the tomatoes into the boiling water for 20-30 seconds, then transfer to a bowl of cold water using a slotted spoon. When cool, peel the skin off.
2. Roughly chop the tomatoes, and peel, core and roughly chop the apples. Set them aside together in a large bowl.
3. Heat in olive oil in a large saucepan (where possible, avoid using non-stick cookware). Then, add the onions and cook on low-medium heat for 5-10 minutes, until softened and slightly caramelised.
4. Next, stir in the garlic, chilli, mixed spice, cumin and curry, and cook for another 3-4 minutes.
5. Add the tomatoes, apples, vinegar, water, sugar (optional), salt and pepper. Stir to combine and bring to a simmer.
6. Simmer for 1 hour, stirring occasionally. The chutney should thicken – it is ready when you drag a wooden spoon through the mixture and can see the base of the pan.
7. Remove the pot from the heat and pour the chutney into sterilised glass jars*. Cover and seal.
8. Afterwards, when cool enough to handle, store in a cool place. Chutney can be stored in the refrigerator for up to 2 months if unopened. Once opened, keep in the fridge and eat within 2 weeks.
9. Lastly, don’t forget to label your jar and add the date when the chutney was prepared.

*You will need to sterilise the glass jars used to store the chutney by boiling them in a large pot of water before using.

Why is this Tomato, Apple and Chilli Chutney good for you ?

Tomatoes and chillies are rich in carotenoids, a plant compound responsible for certain fruits and vegetables’ bright red, yellow, orange and purple colours. Carotenoids act as antioxidants for humans and may help to reduce the risk of breast cancer.

Fruits and vegetables are rich in fibre; a high-fibre diet is associated with a reduced risk of breast cancer.

Remember, you can watch our recipes come to life on our YouTube channel.

If you enjoyed our Tomato, Apple and Chilli Chutney recipe and are craving more dishes like this, download Breast Cancer UK’s FREE recipe e-book ‘Organic Flavours’.