Total Time
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.


  1. 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).
  2. Peel and slice the tomatoes and place in a large pan with all the other ingredients.
  3. Boil for about 2 hours and stir occasionally. Place into sterilised bottles and seal.
  4. Chutney keeps for 12 months and once opened, keep in the fridge.