Old Fashioned Apple And Tomato Chutney Recipes

APPLE AND TOMATO CHUTNEY

Steps:

• Place apples and water in a large saucepan. Bring to a boil, reduce heat, and cook 25 minutes, or until apples are tender, stirring occasionally. Add more water as necessary to keep the apples simmering.
• Wrap mustard seed in cheesecloth, and place with apples. Mix tomatoes, onions, garlic, sultanas, sugar, curry powder, cayenne pepper, salt and vinegar into saucepan. Stir until sugar has dissolved.
• Bring the mixture to a boil. Reduce heat, and simmer 3 hours, stirring occassionally, until a thick chutney remains. Remove and discard wrapped mustard seed. Seal chutney in sterile containers until serving.

APPLE AND TOMATO CHUTNEY

Steps:

• In a large saucepan, bring the apples and 2 cups water to a boil, then reduce heat and cook, stirring occasionally for 25 minutes until apples have softened. If needed, add more water to keep the apples simmering.
• Wrap the mustard seed into a cheesecloth and place inside the saucepan with the apples.
• Add the tomatoes, onions, garlic, sultanas, sugar, curry powder, cayenne pepper, salt and vinegar and mix until the sugar has dissolved through.
• Bring the saucepan to a boil, then reduce heat and simmer, stirring occasionally for 3 hours until a thickened chutney forms.
• Remove the cheesecloth with mustard seed, and discard.
• Seal chutney in sterile bottles or serve cooled.

OLD FASHIONED APPLE AND TOMATO CHUTNEY

Steps:

• Finely chopped the peeled and cored apples and the onions (food processor would work well, but don't over whizz it and make a sauce).
• Peel and slice the tomatoes and place in a large pan with all the other ingredients.
• Boil for about 2 hours and stir occasionally. Place into sterilised bottles and seal.
• Chutney keeps for 12 months and once opened, keep in the fridge.

OLD FASHIONED SCOTTISH APPLE AND GINGER CHUTNEY

Steps:

• Place all the prepared onions and apples into a large preserving pan and add the remaining ingredients.
• Bring slowly to the boil and then lower the heat so that chutney cooks at a rolling boil.
• Stir the chutney regularly and make sure it does not "catch" and burn on the base of the preserving pan.
• Keep on cooking until the chutney is the consistency of a thick jam and all the liquids have dissolved.
• (A trick to check if it is cooked is to draw your wooden spoon across the chutney, if the space that is left fills up with liquid, the chutney is not ready yet!).
• Spoon the hot chutney into hot and sterile jars and seal immediately.
• Makes about 4 lbs chutney.
• Store in a dark and cool place and leave to mature for at least 2 weeks.
• Will keep in ideal storage conditions for up to 2 years+.

TOMATO APPLE CHUTNEY

Steps:

• Combine the first 11 ingredients in a greased 3-qt. slow cooker. Cook, uncovered, on high 5-6 hours or until thickened. Serve warm with pita chips.