Tomato Chutney with Parmesan Crisps

Chutney! The word conjures up autumn and the one season when work expended earlier in the year promises a welcome abundance of fruit and vegetables. So here goes for a sharp and tasty autumnal treat.


  • 1 kg tomatoes
  • 100 g sultanas
  • 50 g currants
  • 2 cloves
  • 1 sprig of rosemary
  • 1 sprig of thyme
  • 1 clove of garlic
  • 3-4 handfuls black olives
  • 450 g apples chopped finely
  • 250 g sugar
  • 200 g onion chopped finely
  • 200 ml white wine vinegar
  • for the parmesan crisps:
  • 75 g parmesan cheese
  • pinch of black pepper


  1. Pop the tomatoes into some boiling water for about 30 seconds to 1 minute, until the skin is easy to peel off and discard.
  2. Roughly cut the tomatoes and then the apples.
  3. Put the tomatoes into a pot and add the garlic, the cloves, some very finely chopped rosemary and thyme and finally the white wine vinegar onions and sugar.
  4. Give it all a good stir and let the mixture simmer very gently for about 30 minutes.
  5. When the ingredients start to soften and everything begins to mingle, add the sultanas and the currants.
  6. Finally add a handful of olives and let it cook again for a further 30 minutes before putting into carefully cleaned and warmed pots.
  7. And for the parmesan crisps, you simply put some cookie cutters on a tray and grate the cheese into them, add a generous grating of black pepper and slide under the grill for a few minutes.


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