“No spring, nor Summer Beauty
hath such grace,
As I have seen in one Autumn-all face”.
Chutneys are made from finely cut ingredients, cooked slowly with vinegar, a sweetener, and frequently spices or other flavorings to make a thick, savory jam-like mixture. Onions and apples are often included in chutneys, but almost any fruits and vegetables can be used. Chutneys should be matured in a cool dark place for at least 2 months before eating.
Yellow Tomato and Apple Chutney
- 4 lb green tomatoes roughly chopped
- 1 lb cooking apples, peeled cored and chopped
- 1 lb onions chopped
- 2 large garlic cloves, crushed
- 1 Tbsp. salt
- 3 Tbsp. pickling spice
- 1 Tbsp. ground cardamom
- 2 1/2 cups cider vinegar
- 2 1/4 cups granulated sugar
Place the tomatoes, apples, onions, and garlic in a large pan and add the salt and cardamom.
Tie the pickling spice in a piece of muslin (cheesecloth) and add to the ingredients in the pan.
Add half the vinegar to the pan and bring to boil. Reduce the heat and simmer for 1 hour, or until the chutney is reduced and thick, stirring frequently.
Put the sugar and remaining vinegar in a pan and heat gently until the sugar has dissolved, then add to the chutney. Simmer for 1 1/2 hours until chutney is thick, stirring it occasionally.
Remove the muslin bag from the chutney, then spoon the hot chutney into warmed sterilized jars. Cover and seal immediately.
Chutneys are made from finely cut ingredients, cooked slowly with vinegar, a sweetener, and frequently spices or other flavorings to make a thick, savory jam-like mixture. Onions and apples are often included in chutneys, but almost any fruits and vegetables can be used. Chutneys should be matured in a cool dark place for at least 2 months before eating. Use malt vinegar for its intense flavor. Wine vinegar or cider vinegar is better for preserving colorful or light-colored vegetables because they will not spoil the color of the vegetables. The choice of sugar will affect the end result: brown sugar gives the richest flavor and color; row sugar and golden granulated sugar give a caramel flavor, and white sugar helps to retain the color of light ingredients. Never cover the pan when making chutney. Cooking the preserve uncovered allows the liquid to evaporate and the chutney to thicken. Towards the end, stir the chutney frequently to prevent it from catching and burning on the base of the pan. Always store the chutney in a cool dark place: warmth can cause it to ferment, and bright sunlight can affect the color.
Rebecca SubbiahAugust 30, 2012 at 2:50 am
great recipe, very creative
MedejaAugust 30, 2012 at 5:03 am
What a fantastic flavored chutney! Tomato and apple sounds incredible!
Nami | Just One CookbookSeptember 2, 2012 at 8:12 am
Never made chutney before but always enjoy learning new recipes and ideas – such as tomatoes and apples!
MarinaSeptember 3, 2012 at 3:18 am
I am more interested in those pancakes… They looks lovely! 🙂
GP @ ABloominBlogAugust 11, 2016 at 5:05 pm
The name calls for yellow tomatoes but you specify green in the recipe. Are yellow tomatoes ok to use? Also what size and how many jars are needed? Thanks!
melangeryAugust 12, 2016 at 6:53 pm
I got both colors from my garden at the end of the season: green and yellow tomatoes. You can use both or one of them. I used 4-5 200ml jars.