Hey all, I am back!

I apologise profusely for my absence these last coupe of months. So, I thought I would bring you all an early Christmas present to make up for it, in the form of this lovely Autumn Chutney.

photograph of green and red tomatoes in a white bowl

Although I don’t allow myself to be officially thinking of Christmas just yet, making this now, means that it will taste it’s best during the jolly season. It will make a perfect Christmas gift too!

photograph of all ingredients in a metal pan

At the end of the growing season, what better way to use up whatever you have left in the vegetable patch than this gorgeous chutney. If you can blend and stir then you can make this! Try it with cold meats and cheese and you will never buy chutney from a shop again!

photograph showing the sugar being added to other ingredients

You can use whatever tomatoes you like! Green or red ones, whatever you have left over.

the finished autumn chutney in a jar with a spoon sticking out of it

Autumn Chutney

Course Appetizer, dip, Side Dish, Snack, starter


  • 1 kg Mixed Red and Green Tomatoes
  • 200 g Sweet Red Peppers
  • 300 g White Onions
  • 3 Cloves of Garlic
  • 1 Chilli
  • 1 Thumb Size Piece of Fresh Ginger
  • 2 tsp Mustard Seeds
  • 200 g Sultanas
  • 500 g Cooking Apples
  • 1 tsp Flaked Sea Salt
  • 0.5 tsp Allspice
  • 575 ml Malt Vinegar
  • 450 g Dark Brown Soft Sugar


  • Place tomatoes and peppers into a food processor and blend. Place into a large pan.
  • Blend the onions, garlic, chilli and ginger and add to the pan.
  • Add the mustard seeds and Sultanas.
  • Blend the cooking apples and add.
  • Add the salt and allspice.
  • Pour over the malt vinegar and bring to the boil over a medium heat.
  • Continue to cook over a medium heat for 1 hour, stirring occasionally to prevent the chutney from sticking to the pan. The liquid will dissolve and the chutney will become thicker.
  • Add the sugar and mix through, continue to cook for another hour, still stirring.
  • Once the mixture is thickened, pour into sterilised jars.
  • Once the chutney is cooled you can eat it straight away but for best results leave the chutney in the jars to mature for a couple of months.  
Keyword autumn recipe, cheese, chutney, store cupboard

Autumn Chutney FAQ’s

Can I make Chutney ahead of time?

It’s actually better to make ahead to allow the flavours to mature. Store in a cool dark place for 2 months ideally before opening.

How should I store chutney?

Once opened, store in the fridge and use within 4 weeks.

How long will chutney last unopened?

Once made, chutney will last up to a year when stored in a cool, dark place in sterilised jars.

Looking for More Chutney Recipes?

Try this caramelised onion chutney now

Join the Conversation

  1. This is great – very simple compared to many chutney recipes, so easy to adjust to your taste, just watch out for the sweetness. I halved the sugar, doubled the paprika and chilli and added a good glug of vinagar from a pickled onion jar

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