There's nothing better than tomato chutney to enjoy the sweet flavour of in-season tomatoes year round.
This tomato chutney recipe is easy to make and tastes great just on crackers. As this chutney disappears instantly with my family and friends, I always like to make a large amount (but there is still never enough to satisfy the demand...).
This makes a large batch of sweet and spicy chutney - great for sharing with neighbours and friends at Christmas! Spicy and sweet, this delicious chutney goes well with breads, cheeses and chicken.
This recipe was created by me as an experiment to re-create a yummy chutney I had sampled elsewhere . . . but I ended up making something far tastier! The apples combined with sugar and balsamic vinegar give a great taste, which works perfectly as an accompaniment to cheese, particularly Cheddar. Add this sauce to a cheese sandwich and be prepared to melt with satisfaction! This recipe uses estimated measurements as I always cook by taste and consistency, so feel free to add your own tweaks!
I have a passion for sweet and sour combinations of food. Since I inherited a greenhouse with an excess of 100 tomatoes and chillies, I have made a number of chutneys and this one is amazing. I have it with Indian food as well as cheese and salads. Neighbours and friends are very complimentary about it. I love it as an alternative to mango chutney.
I won't claim ownership of this recipe and neither will my Nan. This and the one for Green tomato chutney both come from from a booklet that she gave me that was printed in 1949 by the famous Min of Ag and Fish. Both are delicious and hark back to more frugal post-war days.