Tomato & Smoked Paprika Chutney

Tomato & Smoked Paprika Chutney

Tomato & Smoked Paprika Chutney

Prep Time
10 Minutes
Cook Time
45 Minutes
This wonderfully sticky tomato chutney is the perfect balance of sweet and sour. Slowly stewing the plump tomatoes and tart apples brings out their natural sweetness, which is intensified with the addition of raisins and some light brown sugar. Cider vinegar cuts through the sugar and prevents it from being overly sweet, while the smoked paprika gives an earthy depth. This chutney is incredibly versatile – it definitely shouldn’t just be reserved for cheese and wine night. Jazz up your lunch by spreading it into a cheese sandwich, dip healthy snacks like carrots and cucumber into it, or serve it alongside leftover roast meat and potatoes for a quick dinner.
  • Schwartz Sea Salt to season

  • 1 tablespoons olive oil

  • 325 gram (11 ounce) shallots

  • 1 garlic clove, crushed

  • 1 kilogram (2.2 pound) tomatoes, peeled and chopped

  • 450 gram (1 pound) cooking apples, peeled cored and chopped

  • 325 gram (11 ounce) light brown sugar

  • 300 millilitre (½ pint) cider vinegar

  • 200 gram (7 ounce) raisins

  • 2 teaspoon Smoked Paprika


  • 1 Heat the olive oil in a large pan and gently fry the shallots and garlic until softened.
  • 2 Add all the remaining ingredients to the pan then bring to the boil for around 45 minutes until the mixture has thickened and the fruit is tender.
  • 3 Allow to cool then store in sterilised jars.