Homemade tomato chutney

Homemade tomato chutney

Three Sisters Bake
enough to fill 2-3 standard-sized jam jar
Helen Cathcart

This chutney is an excellent accompaniment to a ploughman’s board as it goes well with pâté, ham or a good mature Cheddar cheese. My favourite is Isle of Arran Cheddar, but any good strong cheese will do. - Nichola


Quantity Ingredient
550g granny smith apples
550g soft, ripe tomatoes, quartered and cores removed
350g white onions, quartered
250g dried apricots, finely chopped
3 garlic cloves, finely sliced
350g soft, light brown sugar
1/4 tablespoon cayenne pepper
3/4 tablespoon ground ginger
1 teaspoon salt
850ml clear malt vinegar
15g pickling spice


  1. Quarter and core the apples (leave the skin on). Put the tomatoes, apples and onions in the large bowl of a food processor and whizz until the mixture is finely chopped but not pulped. Place the chopped mixture in a deep heavy-based pan. Add the chopped apricots, garlic, sugar, cayenne pepper, ginger, salt and vinegar.
  2. Put the pickling spice in the centre of a square of thin, clean uncoloured fabric (we use cheesecloth). Gather the edges up around the spices and tie with a piece of string to form a little bag. Put the bag in the pan.
  3. On a high heat bring the pan to a boil, then immediately turn down the heat. Simmer the chutney, uncovered, for 3–4 hours, stirring every half an hour. The chutney should be thick with no watery residue and should taste sharp, but not overpoweringly vinegary.
  4. Allow to cool fully before serving. It will keep well in an airtight jar in a cool place for up to a month.
Three Sisters Bake
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