Tomato and Apple Chutney Recipe

Name: Tomato and Apple Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3-inch) cinnamon stick; 1 teaspoon black peppercorns; 1/2 teaspoon coriander seeds; 6 whole cloves; 3 lb ripe tomatoes, peeled, seeded, and coarsely chopped; 2 Granny Smith apples, peeled, cored, and cut into 1/2-inch pieces; 1 cup golden raisins; 2 garlic cloves, minced; 1 fresh serrano chile, minced, including seeds; 1 tablespoon finely chopped peeled fresh ginger; 1 cup cider vinegar; 1/2 cup fresh orange juice; 1/3 cup fresh lime juice; 1 cup packed light brown sugar; 1 teaspoon salt; 1 teaspoon cumin seeds; 1/2 teaspoon mustard seeds; Special equipment: 5 (1/2-pint) canning jars with lids and screw bands; cheesecloth

Servings: persons

1 (3-inch) cinnamon stick
1 teaspoon black peppercorns
1/2 teaspoon coriander seeds
6 whole cloves
3 lb ripe tomatoes, peeled, seeded, and coarsely chopped
2 Granny Smith apples, peeled, cored, and cut into 1/2-inch pieces
1 cup golden raisins
2 garlic cloves, minced
1 fresh serrano chile, minced, including seeds
1 tablespoon finely chopped peeled fresh ginger
1 cup cider vinegar
1/2 cup fresh orange juice
1/3 cup fresh lime juice
1 cup packed light brown sugar
1 teaspoon salt
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
Special equipment: 5 (1/2-pint) canning jars with lids and screw bands; cheesecloth

1
Sterilize jars and lids
2
Tie cinnamon stick, peppercorns, coriander seeds, and cloves in a cheesecloth bag and put in a 5- to 6-quart heavy pot.
3
Stir in remaining ingredients and bring to a rolling boil over moderate heat.
4
Reduce heat and simmer, uncovered, stirring frequently, until thick, about 1 1/4 hours.
5
Discard cheesecloth bag.
6
Drain jars upside down on a clean kitchen towel 1 minute, then invert.
7
Ladle chutney into jars, leaving 1/4 inch of space at top, then run a thin knife between chutney and jar to eliminate air bubbles.
8
Seal, process, and store filled jars , boiling boiling chutney in jars 10 minutes.
9
Let chutney stand in jars at least 1 month for flavors to develop.

472

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 (3-inch) cinnamon stick, 1 teaspoon black peppercorns, 1/2 teaspoon coriander seeds, 6 whole cloves, and more.

Yes, Tomato and Apple Chutney falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato and Apple Chutney

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