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Prep 30 mins
Cook 2 hrs 30 mins
I got this recipe from an older lady who sold chutney and jam's at a local bake sale stall. I haven't made it yet, but I will! I am keeping it here for safe keeping.
- Finely chopped the peeled and cored apples and the onions (food processor would work well, but don't over whizz it and make a sauce).
- Peel and slice the tomatoes and place in a large pan with all the other ingredients.
- Boil for about 2 hours and stir occasionally. Place into sterilised bottles and seal.
- Chutney keeps for 12 months and once opened, keep in the fridge.