Prep 30 mins
Cook 2 hrs
I had a jar of this given to me and its good. I wheedled the recipe out of the girl who made it.
- 10 small green apples
- 5 large tomatoes
- 3 large onions, chopped
- 1 tablespoon ginger, grated
- 4 garlic cloves, crushed
- 2 small chilies, chopped
- 1 cup raisins
- 1⁄4 cup orange juice
- 1⁄3 cup lemon juice
- 3 cups soft brown sugar
- 2 cups cider vinegar
- Peel, core and chop apples.
- Combine with tomatoes, onions, ginger, garlic, chilies, raisins, juices, brown sugar and vinegar in a large deep heavy-based pan.
- Stir over low heat until sugar is completely dissolved.
- Increase heat, stirring occasionally until mixture boils.
- Simmer, uncovered, 2 hours or until fruit and vegetables are tender and chutney is thick.
- Stir occasionally.
- Allow to stand 5 minutes.
- Using a jug, pour into warm sterilised jars and seal immediately.
- Label and date jars when cool.
- Store in a cool place for up to 12 months.
- Cheers, Doreen Doreen Randal, Wanganui.
- New Zealand.
Tastes great - sweet with a kick. (Warning - watch the chillis).
We used apples from our apple tree, excluded the raisins, and added ground cloves because we love that flavour. Easy, delicious. The batch filled 4 medium jars.
A simply fantastic recipe. A lovely tang, without being overwhelming. It has a great sweet and sour taste. Love it and will definitely keep a supply in the pantry! It goes really well with crackers and cheese too!