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


  • Pop the tomatoes into some boiling water for about 30 seconds to 1 minute, until the skin is easy to peel off and discard.
  • Roughly cut the tomatoes and then the apples.
  • 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.
  • Give it all a good stir and let the mixture simmer very gently for about 30 minutes.
  • When the ingredients start to soften and everything begins to mingle, add the sultanas and the currants.
  • Finally add a handful of olives and let it cook again for a further 30 minutes before putting into carefully cleaned and warmed pots.
  • 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.