Autumnal Chutney

Sun, 12 October 2025

Autumnal Chutney (Batch recipe)

Ingredients:

• 1 kg Mixed Red and Green Tomatoes
• 200g Red Bell Peppers
• 300g White Onions
• 3 Cloves of Garlic
• 1 Red Chilli (Optional)
• 1 Thumb Size Piece of Fresh Ginger
• 200g Sultanas
• 500g Bramley Cooking Apples
• 1 tsp. Flaked Sea Salt
• 0.5 tsp. Allspice
• 575ml Malt Vinegar
• 450g Dark Brown Soft Sugar
• 25ml Oil

Method:

1. First, peel and roughly chop the white onions, garlic, fresh chilli, and ginger. Add these to the food processor and blend until finely chopped but not smooth. Place in a large, heavy- bottomed pan/pot with a little oil and cook on a medium heat.

2. Next, roughly chop the mixed red and green tomatoes and sweet red peppers. Place them into the food processor and blend until fine but not smooth. Transfer the tomato and pepper mixture into the pot with the onions.

3. Add the mustard seeds and sultanas to the pot, stirring them into the vegetable mixture.

4. Peel and core the cooking apples, then chop them into small pieces. Blend the apples in the food processor until fine but not smooth, then add them to the pot.

5. Sprinkle in the flaked sea salt and allspice, ensuring they are evenly distributed throughout the mixture.

6. Pour the malt vinegar into the pot and stir well. Turn the temperature up and bring the mixture to a gentle boil.

7. Once boiling, reduce the heat slightly to maintain a steady simmer. Cook for approximately 1 hour, stirring regularly to prevent the chutney from sticking to the bottom of the pan. As it cooks, the liquid will gradually evaporate, and the chutney will begin to thicken. Do not increase the temperature as the chutney will burn. Low and slow is the key.

8. After 1 hour, add the dark brown soft sugar to the pan. Stir thoroughly to dissolve the sugar and continue cooking the chutney for another 40 minutes to an hour, stirring regularly to prevent burning.

9. The chutney is ready when it has thickened to a jam-like consistency. Remove it from the heat and allow it to cool slightly.

10. Carefully spoon the chutney into sterilised jars while it is still hot. Seal the jars tightly and allow them to cool completely at room temperature.

11. You can enjoy the chutney straight away once cooled, but for the best flavour, leave it to mature in the sealed jars for at least a couple of months before serving. Store the jars in a cool, dark place.