Spicy Tomato and Apple Chutney

Makes about 4 x 400g (14oz) jars / Vegetarian

A beautiful little jar of this chutney makes a perfect gift. If possible, it is best left to mature for 1–2 weeks before eating.


  • 1kg (21/4lb) ripe tomatoes peeled (see page 178) and chopped
  • 2 onions, peeled and chopped
  • 100g (4oz) raisins or sultanas
  • 1 large cooking apple, peeled, cored and roughly chopped
  • 300g (11oz) sugar
  • 225ml (71/2fl oz) white wine vinegar
  • 2 tsp salt
  • 1/2 tsp allspice
  • 1/2 tsp ground ginger
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp cayenne pepper


  1. Place all the ingredients in a stainless-steel saucepan and bring up to the boil, stirring.
  2. Continue to simmer over a low heat, uncovered, stirring regularly to make sure the bottom does not burn, for about 1 hour or until it is thick and pulpy.
  3. Pour into hot, sterilized jars and cover while the chutney is still hot.