I find that a jar of chutney is a great one to keep in the cupboard. It can easily jazz up a piece of plain meat such as a pork chop or some grilled chicken, a quick one to whip out at a dinner party with some cheese and can add a lovely sweet kick to a lunch time salad or sandwich.
I first made my own chutney a few years ago when it was difficult to find a jar of chutney in a standard German supermarket. Even though these days it is easy to find a good selection of chutney in all the main supermakets I still make my own.
This recipe is a real one pot wonder. Just chuck everything together after a bit of prep work and boil away. It makes around three jars and will last around 8 -9 months. Once opened store the jar in a fridge and eat within 2 months.
- 300g standard sugar
- 250ml vinegar
- 5 tomatoes
- 6 apples
- 1 tbspn cayenne pepper
- 1 tbpsn smoked paprika
- Juice of half a lemon
- 1 red onion (peeled and finely chopped)
- 1 large onion (peeled and finely chopped)
- 75g sultanas
- Add the tomatoes to a bowl of boiling hot water. Leave for a couple of minutes.
- Peel, remove the core and chop the apples into 1cm chunks.
- Heat 1 tbpsn sunflower oil in a large deep pan,
- Remove the tomatoes from the hot water and gently cut the skin. Remove the skin and roughly chop the tomatoes. Add them to the pan with the apples, sultanas and onions. Stir in the paprika, cayenne pepper and lemon juice.
- Pour in the sugar and mix well until the sugar has dissolved. Then pour in the vinegar and bring the pan to a boil. Once it has reach a hard boil turn it down to a medium heat so that the pan is on a gentle boil.
- Boil for around 1 hour and making sure that you stir regularly. The mixture should boil down and be thick. Take the pan off the heat and leave to stand for a couple of hours.
- Pour the mixture into sterilized jars, lids on tight and store in a cool, dry cupboard.