- 2 kilogram green tomatoes, cored, chopped coarsely
- 2 large brown onions (400g), chopped coarsely
- 2 large granny smith apples (400g), peeled, cored, chopped coarsely
- 2 cup (440g) raw sugar
- 2 1/2 cup (625ml) cider vinegar
- 1 cup (150g) sultanas
- 4 fresh long red chillies, chopped finely
- 6 clove garlic, chopped finely
- 2 teaspoon coarse cooking salt
- 1Stir ingredients in large saucepan over high heat, without boiling, until sugar dissolves. Bring to the boil.
- 2Reduce heat, simmer, uncovered, stirring occasionally, about 1 1/2 hours, or until chutney is thick.
- 3Spoon hot chutney into hot sterilised jars, seal immediately. Label and date jars when cold.
Store chutney in a cool, dark place for at least three weeks before opening. Refrigerate after opening. This recipe is quite spicy. For a milder version remove the seeds from the chillies or use less chilli, if you like. Serve with cold meats and cheese or on sandwiches and burgers.
The Latest from Australian Women's Weekly Food
- Salad of roasted beetroot with goat's cheese and walnutsYesterday 2:00pm
- Iced vovosYesterday 2:00pm
- Salmon pattiesYesterday 2:00pm
- Picnic food ideasYesterday 1:58am
- Sri Lankan potato and pea curryYesterday 1:36am
- Japanese katsu chicken curryYesterday 1:24am
- Southern fried chickenSep 15, 2021
- 27 simple risottosSep 15, 2021
- 46 perfect pea recipesSep 15, 2021
- Karaage chicken with Sriracha mayonnaiseSep 15, 2021
- Marble cakeSep 15, 2021
- Fish fingers with mushy peasSep 15, 2021
- 24 amazing ways to use the humble onionSep 14, 2021
- 32 wonderful ways with cornSep 14, 2021
- Monte Carlo biscuitsSep 14, 2021