A thick sweet and fruity chuntney with a piquant bite, this chutney is so simple to make and makes a great gift too.
4.83 from 17 votes
Prep Time 15 minutesmins
Cook Time 2 hourshrs
Total Time 2 hourshrs15 minutesmins
Course chutney, preserves, Side Dish
Cuisine British, Scottish
Servings 56servings
Calories 19kcal
Equipment
large pan
chopping board
Sharp knife
weighing scales
Measuring spoons
grater
jug
glass jam jars
Ingredients
1kggreen tomatoes
2red or yellow peppers
125gramsonionsfinely chopped
150gramscooking or tart eating apples2
1orangegrated rind
1lemongrated rind and juice
125gramssoft brown sugar
300millilitreswhite malt vinegar
1tablespoonsalt
½teaspoonblack pepper
½teaspooncinnamon
½teaspoonground ginger
Instructions
Put 125 g (2 ¼ cups) chopped onions into a large saucepan with 2-3 tbsp of the vinegar and simmer until nearly soft.
Quarter 1 kg (2¼ cups) tomatoes. Peel, core and dice 150 g (1¼ cups) apples. Core and dice 2 (bell) peppers.
Add the tomatoes, peppers and apples to the onions in the pan.
Add the remaining vinegar, orange and lemon zest and lemon juice, 1 tbsp salt, ½ tsp black pepper, ½ tps cinnamon, ½ tsp ground ginger and 125 g (½ cups) sugar.
Bring the mixture slowly to the boil and simmer for 1 ½ - 2 hours until thick.
Pour or ladle the hot chutney into warm sterilised jars and seal at once.
Notes
This recipe will make approximately 4 standard (378 ml) jars of chutney.