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Apple, plum and tomato chutney (v, lf)

A surprisingly easy and very tasty chutney.
Vegan and low in fat.

Allow 1 hour for cooking.

Author: Bite-Sized Thoughts, adapted from the apple and plum chutney on All Recipes.

Original post (with pictures) here.

620g apples, weighed with skin and core (approximately 5 medium apples)
310g plums, weighed with skin and stones (approximately 5 large plums)
310g tomatoes
75g (2/3 cup) caster sugar - reduce for a less sweet chutney
155ml (1/2 cup + 2 tbsp) apple cider vinegar
1/2 tsp salt
1 tsp mixed spice
1 tsp fresh grated ginger

1. Peel and chop your apples and place in a large saucepan or stove top casserole dish. Roughly chop the plums and tomatoes and add to the apples. Add the remaining ingredients (sugar, vinegar, salt, spice, ginger) and then bring the chutney mix to the boil. There will be a minimal amount of liquid at this stage.
2. When the mixture reaches boiling point, reduce heat to low. Cover and allow to simmer for approximately 1 hour, stirring regularly. Turn off the heat and allow to cool; the chutney should thicken further on cooling.
3. Transfer to sterilised preserving jars for long-term storage, or sealed containers to keep in the fridge for up to 2 weeks.