Tomato and Apricot Chutney

Irreverent Baker | Tomato and Apricot Chutney

I made a recipe for tomato chutney last weekend. The other recipe had sultanas (which I am not a fan of) so I decided to substitute some dried apricots (and a few fresh peaches) to see what the result would be. It turned out really great and this is on its way to becoming a family favourite. 


  • 1 kg tomatoes
  • 1 medium onion, thinly chopped
  • 4 medium chillies, thinly sliced
  • 250 g dried apricots, chopped
  • 2 large fresh peaches, finely chopped
  • 1 thumb of ginger, peeled
  • 250 g brown sugar
  • 250 ml white vinegar
  • 15 ml salt
  • 1 ml cayenne pepper


Cooking the Chutney

  • Bring a pot of water to the boil, drop the tomatoes in  and leave them in until the skins split. As soon as the skin splits, fish the tomato out (I used a slotted spoon) and drop them into a bowl of cold water. The skins should be very easy to peel.
  • Slice the peeled tomatoes into medium slices.
  • Mix all the ingredients and simmer gently in a large pot on medium heat until thick enough.
  • Stir occasionally to prevent burning.
  • Before bottling, fish out the ginger.

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