Spiced Tomato Chutney

Cook time 35 minutes
Servings 1/2 litre


2 x 400g can ARDMONA whole peeled tomatoes
2 onions, chopped
1 red capsicum, chopped
2 Granny Smith apples, peeled and chopped
¼ cup sultanas
½ cup cider vinegar
1 cup brown sugar
2 tsp salt
½ tsp each of cayenne pepper and ground ginger
¼ tsp each nutmeg, cinnamon, cloves powder

Spiced Tomato Chutney


Place all ingredients in a large pot and bring to the boil. Reduce to a simmer and cook with the lid on for about 30-35 minutes.

Place chutney into sterilised jars, and once sealed, flip them upside down, which helps the steam to rise and prevent any air from getting into the jar.

Great served with hard cheese like aged cheddar, or with any cold cut of meat.