Sugar-free Tomato and Apple Chutney

Originally posted 1 January 2015, updated 2 January 2018

My ‘project for me’ this year is to spend some more time on this recipe blog – specifically to try some of these recipes again, to tweak a bit if I think I can improve it a bit, and add some new (and let’s be honest, better) photos.  You guys know that this is pretty much just a straight-forward ‘recipe book’, but I want to add a little bit more – sure you will enjoy it!

I originally created this recipe as a condiment to Mini Frittatas

Life is too short 1 January 2015

I adjusted the recipe slightly – added some new flavours, etc.  I really like how it turned out!  Try it on a sandwich, with cheese or cured meat, roasted chicken, egg dishes or stir a spoonful into lean ground beef, chicken or pork to add a bit of zing!

So here goes!

1 tablespoon olive oil

1 finely chopped onion

1/2 teaspoon smoked chili flakes

1 teaspoon finely chopped garlic – fresh if you can!

1 teaspoon fresh ginger, grated

1/2 teaspoon cardamon seeds

1/2 teaspoon mustard seeds

2 chopped tomatoes

1 apple, peeled and chopped

4 sachets artificial sweeteners

100ml white vinegar

1/2 teaspoon smoked paprika

1/2 teaspoon cayenne pepper

  • Start first with peeling the tomatoes.  If you haven’t tried it before – simply cover the tomatoes with boiling water and leave for about five – ten minutes.  The skin of the tomato will peel off very easily.


  • Fry onions and spices in olive oil on medium heat.


  • Add rest of ingredients and simmer at low heat for about 30 minutes until liquid is reduced. You can add a little water if you see that it the chutney is too ‘dry’.
  • Cool off and bottle 🙂
  • This will keep in the fridge for a good couple of days.  Because this is a ‘fresh’ chutney, with not a lot of sugar added – I will not suggest keeping it for longer than 2 weeks.  This makes a small batch – about 250ml.