This sweet and tangy Tomato and Apple Chutney makes a great accompaniment to cold meat, salad and in sandwiches. This is a super recipe to make and jars of chutney can be stored in the cupboard for 12 months after bottling.
Don’t forget to sterilise jars before bottling.
Makes: 10 jars
Ingredients
- 3kg tomatoes
- 4 onions
- 1 tablespoon salt
- 1 tablespoon mustard
- 1 tablespoon curry powder
- 500g sugar
- 1⁄4 teaspoon cayenne pepper
- 2 1⁄2 cups vinegar
- 2 cooked apples, peeled, cored and diced
Method
Slice tomatoes and onions into separate dishes and sprinkle with salt. Let stand overnight.
In the morning, pour off tomato liquid and throw away. Mix together all ingredients except apples and boil until mixture thickens and onions are soft. Add peeled and cooked apples. Bottle while still warm.
Recipe taken from Country Women’s Association Classics by the Country Women’s Association
The Country Women’s Association of Australia has been at the heart of country life for almost 100 years, feeding families, preparing food for friends, preserving fresh produce and baking for loved ones everywhere.
Now this updated collection brings together more of their very best recipes in a handsome companion volume to the bestselling hardback Country Women’s Association Classics. The recipes you will find inside are typical of the home-style cooking that’s synonymous with the CWA: salads and soups; casseroles, pies and hearty bakes; puddings, cakes, biscuits and slices; pickles, chutneys, lemon butter and quince paste. This is simple yet wonderful food, as cooked by the nation’s experts.
You can purchase Country Women’s Association Classics at penguin.com.au.
Published by Penguin Books Australia.
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Easy Eggplant and Chilli Chutney
Pork and Peach Chutney
Salmon with Mango Chutney
