Tomato Chutney

This fancy, tangy-sweet condiment adds an extra layer of flavour to burgers and sausages. For a chutney that is more tart, reduce the sugar to 1/3 cup.


1 pound ripe tomatoes, peeled, seeded and chopped
2 cooking apples, peeled, cored and grated, such as Cortland
1 small onion, finely chopped
Zest and juice of 1 lime
2/3 cup sugar
1 tsp. ground cinnamon
1/2 tsp. white pepper
1 garlic clove, minced
2 tsp. chopped fresh ginger
1/2 cup cider vinegar or white wine vinegar
1 tsp. salt


To peel the tomatoes: score an 'X' at the base of each tomato with a paring knife. Add to boiling water for 1 minute. Transfer to bowl of ice water. Remove skin with paring knife. Remove seeds from tomatoes and coarsely chop.

In a heavy saucepan over medium heat, add tomatoes, apples, onions, lime zest, lime juice, sugar, ground cinnamon, white pepper, garlic, ginger, vinegar and salt. Bring to a gentle boil.

Reduce heat to low and simmer, stirring often, until chutney is thick and has a jam-like consistency, about 45 minutes to 1 hour.

Transfer to jars. Store in fridge and use within 2 weeks.

Yield: About 4 cups.