Tomato Chutney with Chipotle and Apples

2013-05-22
tomato chutney
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  • Yield : 4 - 8 ounce jars
  • Prep Time : 20m
  • Cook Time : 1:30 h
  • Ready In : 1:50 h
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This delicious tomato chutney recipe comes to life with the addition of apples and chipotle peppers.

The peppers obviously give the chutney a bit of heat plus some smokiness.


The apples add sweetness and texture. It is best to use apples that soften and lose their shape for this chutney recipe.

Tomato Chutney with Chipotle and Apples

gluten free label

Ingredients

  • 4 cups chopped seeded peeled plum (Roma) tomatoes (about one litre or quart)
  • 4 cups chopped peeled apples that soften
  • 2 cups chopped onions
  • 1 1/2 cups packed brown sugar
  • 3/4 cup granulated sugar
  • 1 cup cider vinegar
  • 2 large cloves garlic, minced
  • 2 teaspoons finely minced drained canned chipotle pepper, or to taste
  • 1 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 3/4 cup golden or sultana raisins

Method

Step 1

In a Dutch oven or a large, deep, heavy-bottomed pot, combine tomatoes, apples, onions, brown sugar, granulated sugar, vinegar, garlic, chipotle pepper, salt and cloves. Bring to a boil over high heat, stirring often.

Step 2

Reduce heat and boil gently, stirring often and reducing heat further as mixture thickens, for 45 minutes. Stir in raisins. Cook, stirring often, for 15 to 20 minutes or until thickened. Test for doneness.

Step 3

Ladle into sterilized jars to within 1/2 inch (1 cm) of rim. Remove any air pockets and adjust headspace, if necessary, by adding chutney. Wipe rims. Apply prepared lids and rings. Tighten rings just until fingertip-tight.

Step 4

Process jars in a boiling water canner for 10 minutes. Transfer jars to a towel-lined surface and let rest at room temperature until cooled. Check seals.

Step 5

Refrigerate any unsealed jars for up to 3 weeks. Makes about four 8-ounce (250 mL) jars.

Tip and Variations:

  • Varieties of apples that soften when cooked include McIntosh, Cortland, Empire and Russet.
  • Tomato Basil Chutney with Sun-Dried Tomatoes: Omit the chipotle peppers, ground cloves and raisins. Add 2 tsp (10 mL) dried basil, 1 tsp (5 mL) dried oregano and 1/2 cup (125 mL) finely chopped softened sun-dried tomatoes.
  • Yellow Tomato Chutney: Use yellow tomatoes in place of the plum tomatoes, and replace the chipotle pepper with 1 tablespoon (15 mL) finely chopped jalapeño peppers.
  • Buy chipotles (smoked jalapeños) with tomato purée in 7-oz (210 mL) cans. You will also see them labeled “in adobo sauce,” which is a stewed tomato sauce with vinegar, garlic and spices. If you cannot find chipotle peppers, use any other fresh hot chile pepper you like, or hot pepper flakes to taste.

Did You Know?…

Look above at the Tips and Variations section for apples that work well, or check with your local grocer for other varieties.

This delightful recipe comes from a cookbook called 250 Home Preserving Favorites: From Jams and Jellies to Marmalades and Chutneys.

You can find our review of the cookbook here.

Yvonne Tremblay, who created this recipe and wrote the cookbook, says this about her tomato and apple chutney recipe:

“The aroma while this chutney is cooking is amazing! I used chipotle peppers, which give it an interesting smoked flavor.”

If you love chutney, this is definitely one to try.

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