Autumn Harvest Chutney
Updated: Feb 28
When apples and tomatoes meet in my kitchen in early autumn, it’s chutney cooking time!
There is a peak in the backyard harvest season when everything comes simultaneously, which usually means spending more time in the kitchen. Cooking beautiful meals and preserving the harvest comes with it! Chutney is a condiment I never knew much about before living in Australia. It could be just that there is no French word for it and that relishes and tomato sauces (ketchup type) are more of a common homemade condiment in Québec. Vinegar, sugar and spices are used as a preservative in all of these condiments, but the difference is that chutney is chunky with a soft consistency and contains fruit. I love the tomato and apple ones more than any other fruit chutney, especially this recipe I have developed after a few years of experimenting and testing. It really is the taste of autumn saved in jars!
Time for some chutney • Photography © Bottle and Brush Studio 2022
Last year, I entered some of my condiments in a traditional agricultural country show (the Batlow Show). I made a batch of this chutney just in time and won first prize in the tomato and apple chutney category. This condiment is a winner for sure! The recipe contains some Batlow apples and a mix of my garden produce including tomatoes, garlic and chilis. You can have this with anything to substitute ketchup (tomato sauce), with burgers, sausages, French fries (chips), grilled cheese, pies, etc. Spice up and colour your brunch, lunch or dinner with a spoon of this autumn harvest chutney!
A winner chutney! • Photography © Bottle and Brush Studio 2022
RECIPE
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