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


  1. Combine all of the ingredients in a large pot and bring to the boil over a low heat.
  2. Stir occasionally until the sugar has dissolved.
  3. Reduce the heat and cook slowly for two hours until the apples are tender and you have the desired consistency.
  4. 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.