KentishApple Chutney




35 Mins


Barley, Gluten


  • 3kg Tomatoes, peeled and finely chopped
  • 600g Apples, peeled and finely chopped
  • 300g White onion, peeled and finely chopped
  • 200g Shallots, peeled and finely chopped
  • 6 Garlic cloves, peeled
  • 350g Dates, finely chopped
  • 350g Raisins
  • 1kg Soft dark brown sugar
  • 700ml Malt vinegar


    1. Prepare all the ingredients, peeling and chopping all fruit and veg, and place into a large, wide heavy-based stainless steel pan. 
    2. Bring to boil then simmer gently, uncovered, for approx. 1hr, until reduced to a chutney-like consistency.
    3. Sterilise some sealable, oven-proof jars by washing them in very hot, soapy water and popping them into an oven for a few minutes to dry.
    4. When the chutney is dark and reduced, let it cool a little then place in the jars. Once opened keep in the fridge and use within three days.