Tomato Onion and Apple Chutney
Bursting with bold and tangy flavors, this homemade Tomato, Onion, and Apple Chutney is a delightful condiment that marries the sweetness of ripe tomatoes and tart apples with the aromatic warmth of spices like cinnamon, cumin, and cloves. Enhanced with caramelized onions, fresh ginger, and a hint of garlic, this slow-simmered chutney achieves a perfectly thick, jam-like texture that’s ideal for spreading on crusty bread, pairing with sharp cheeses, or serving alongside roasted meats. Prepared with pantry staples like brown sugar and apple cider vinegar, this recipe is as easy as it is versatile, delivering a balance of sweet, savory, and slightly spicy notes in every bite. Ready in just over an hour, this small-batch chutney can be stored in the fridge for up to two weeks, ensuring you’ll always have a touch of gourmet on hand for your favorite snacks and meals.
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Recipe Information
Ingredients
- 6 medium-sized ripe tomatoes
- 2 medium-sized onions
- 2 medium-sized apples (preferably tart, like Granny Smith)
- 3 pieces garlic cloves
- 1 tablespoon (grated) fresh ginger
- 0.5 cup brown sugar
- 0.5 cup apple cider vinegar
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground cloves
- 0.5 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon vegetable oil
Instructions
Begin by preparing the ingredients. Dice the ripe tomatoes, peel and finely chop the onions, core and dice the apples, mince the garlic, and grate the ginger.
Heat the vegetable oil in a large, heavy-bottomed pot over medium heat.
Add the chopped onions to the pot and sauté for 5-7 minutes until softened and beginning to caramelize.
Stir in the minced garlic and grated ginger. Cook for an additional 1-2 minutes until fragrant.
Add the diced tomatoes and apples to the pot, stirring well to combine with the onion mixture.
Sprinkle in the brown sugar, apple cider vinegar, ground cinnamon, ground cloves, ground cumin, salt, and black pepper.
Reduce the heat to low and let the mixture simmer for 45-60 minutes, stirring occasionally to prevent sticking. The chutney should thicken and the flavors will meld together as it cooks.
Taste the chutney and adjust seasoning, adding more salt or sugar if desired.
Once the mixture has reached a thick, jam-like consistency, remove it from the heat and allow it to cool slightly.
Transfer the chutney into sterilized jars and seal tightly. Let the chutney cool completely before storing it in the refrigerator.
Serve the chutney with crusty bread, cheese, or as a flavorful side to roasted dishes. It can be stored in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
85 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.3 g | 2% | |
| Saturated Fat | 0.1 g | 1% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 168 mg | 7% | |
| Total Carbohydrate | 18.8 g | 7% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 15.6 g | ||
| Protein | 0.9 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 25 mg | 2% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 237 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
