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  • A Modern Rose: Apple and Tomato Chutney


A Modern Rose: Apple and Tomato Chutney

This week Rose makes a delicious sweet chutney that is a perfect store cupboard essential.

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I find that a jar of chutney is a great one to keep in the cupboard. It can easily jazz up a piece of plain meat such as a pork chop or some grilled chicken, a quick one to whip out at a dinner party with some cheese and can add a lovely sweet kick to a lunch time salad or sandwich.

I first made my own chutney a couple of years ago. Finding jars of chutney in a standard German supermarket can be quite difficult. Some of the larger Rewe stores now stock a small selection that are located near the cheese section.  La Käserie in Prenzlauer Berg also serve up some delicious chutneys alongside their wide selection of cheeses but unfortunately do not offer any jars for sale.

This recipe is a real one pot wonder. Just chuck everything together after a bit of prep work and boil away. It makes around three jars and will last around four months.


300g standard sugar

250ml vinegar

5 tomatoes

6 apples

1 tbspn cayenne pepper

1 tbpsn smoked paprika

Juice of half a lemon

1 red onion (peeled and finely chopped)

1 large onion (peeled and finely chopped)

75g sultanas


Add the tomatoes to a bowl of boiling hot water. Leave for a couple of minutes.

Peel, remove the core and chop the apples into 1cm chunks.

Heat 1 tbpsn sunflower oil in a large deep pan,

Remove the tomatoes from the hot water and gently cut the skin. Remove the skin and roughly chop the tomatoes. Add them to the pan with the apples, sultanas and onions. Stir in the paprika, cayenne pepper and lemon juice.

Pour in the sugar and mix well until the sugar has dissolved. Then pour in the vinegar and bring the pan to a boil. Once it has reach a hard boil turn it down to a medium heat so that the pan is on a gentle boil.

Boil for around 1 hour and making sure that you stir regularly. The mixture should boil down and be thick. Take the pan off the heat and leave to stand for a couple of hours.

Pour the mixture into sterilized jars, lids on tight and store in a cool, dry cupboard.

For more great recipes check out A Modern Rose Website!