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Hot tomato chutney

Hot tomato chutney

This simple chutney recipe from Waterhouse Fayre’s Ann Stallard will spice up a ploughman’s or a salad, and you could also serve it with a main dish


  • 1kg skinned tomatoes, quartered
  • 750g onions, peeled and diced
  • 750g apples, peeled, cored and diced
  • 400g dark brown sugar
  • 500ml cider vinegar
  • 4 cloves of garlic, crushed
  • 1 level tsp chilli powder
  • 1 tbsp nigella seeds
  • 1 tbsp paprika
  • 1 tsp salt
  • 6 clean chutney jars (makes 300g)


  1. To reduce the cooking time, freeze the prepared tomatoes and defrost them in a colander the night before you need them. This removes the excess water.
  2. Put the tomatoes, onions, apples, vinegar and spices in a large saucepan and simmer, without a lid, for an hour until the onion is soft.
  3. Add the sugar, stir in and cook on a low simmer for another hour until the liquid is reduced and the chutney has become quite thick. Stir from time to time to avoid it catching.
  4. Put the clean jars into a warm oven at 80°C to sterilise them.
  5. Using a ladle, or a jug with a funnel to avoid mess, place the chutney into the jars and put the lids on.
  6. Store in a cool place for two months before opening. This will keep for 12 months.

Recipe by Ann Stallard


Waterhouse Fayre

Ann Stallard

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