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Reviewed: Oct. 9, 2007

Made a very inaccurate version of this and it was delicious. Had three wizened apples and two spongy tomates on my counter accusing me. I cooked chopped apples in small amount of water, added chopped peeled toms, a small handful of finely chopped red onion-- NO mustard seeds no curry--. Added 1/4 cup sugar, few shakes cayenne,salt and nutmeg, handful of sunmaids and a splosh of white vinegar. Simmered 5 minutes and served with curry (so avoided curry powder in chutney) Really good! Will definately 'fake' this recipe in future. Gotta love one you can be this careless with and still get a good result

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Reviewer:

2boys1cat


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Reviewed: Aug. 24, 2006

Peel the tomatoes first else you end up with stringy bits of skin. I added some dried peaches, anise and cloves for extra flavour. This is an excellent recipe! Highly recommended.

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Reviewer:

A


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Reviewed: Jan. 14, 2004

One thing I thought about, as I am right now making 2 different chutneys, is that they should be left in a dark cool place for up to 3 months before opening. This way the acidity has "toned down"

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