The combination of the sweet apple and slightly acidic tomato is perfect! This chutney would go amazingly in a sandwich with cider-baked ham, wholegrain mustard and cheddar.
- 772 g chopped tomatoes
- 112 g chopped apples
- 112 g chopped onion
- 325 g soft brown sugar
- 212 g balsamic vinegar
- a pinch of salt
- 1 tsp black pepper
- 1 tsp allspice
- 2 garlic cloves
- Combine all of the ingredients in a large pot and bring to the boil over a low heat.
- Stir occasionally until the sugar has dissolved.
- Reduce the heat and cook slowly for two hours until the apples are tender and you have the desired consistency.
- The secret is to then age the chutney in the fridge for a month to allow the flavours to balance.
Recipe is courtesy of Naomi Byrne.