Tangy Tomato and Apple Chutney

This recipe makes enough for a family sized jar. You can scale up the recipe accordingly.  It’s well worth trying Coconut Sugar in this recipe instead of your usual cane sugar because it has a natural caramel flavour which contrasts beautifully with the tartness of the tomatoes. And of course it contains less sucrose and more complex sugars, thus lessening your sugar high. The chutney is an ideal accompaniment to strong, mature cheeses.

Cider Vinegar, with the Mother 750ml (Biona)

140ml Cider Vinegar

Organic Yellow Mustard Seeds 100g (Sussex Wholefoods)

Half a teaspoon of Yellow Mustard Seeds

Organic Sultanas 1kg (Sussex Wholefoods)

20g Sultanas

Organic Coconut Sugar 1kg (Sussex Wholefoods)

35g Coconut Sugar

Vindaloo Curry Powder 50g (Hampshire Foods)

1 level tsp of Vindaloo Curry Powder

Cayenne Pepper Powder 100g (Sussex Wholefoods)

1/4 tsp Cayenne Powder

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

1 pinch of salt

Other Ingredients

250g Apples (we used British Gala Apples)
250g ripe tomatoes
113ml water
1 small onion
1 small clove garlic

Method

1. Peel and core the apples. Roughly slice into a saucepan and add the water. Bring to the boil and then gently simmer until the apples are tender.
2.  Slice the tomatoes (you don’t need to skin them) then cut the slices in half and add to the apples in the saucepan. Chop the onion and finely chop the garlic. Add these to the pan.
3.  Then stir in the Sultanas, Coconut Sugar, Mustard seeds, Curry Powder, Cayenne Pepper, salt and the vinegar. Stir until the sugar has dissolved.
4.  Bring to the mixture to the boil and then simmer for up to 3 hours, stirring occasionally until the mixture becomes thick and sticky.
5.  Spoon into a sterilised jar. This chutney can be eaten straight away or will store for several months.