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Tomato Chutney with Parmesan Biscuits

Chutney! The word conjures up Autumn and the one season when work expended earlier in the year promises a welcome abundance of fruit and vegetables. So here goes for a sharp and tasty Autumnal treat.


  • 1kg tomatoes

  • 100g sultanas

  • 50g currants

  • 2 cloves

  • one sprig of rosemary

  • one sprig of thyme

  • one clove of garlic

  • 3-4 handfuls black olives

  • 450g apples chopped finely

  • 250g sugar

  • 200g onion chopped finely

  • 200 ml white wine vinegar

  • For the parmesan crisps

  • 75g parmesan cheese

  • pinch of black pepper


  • 1.

    Pop the tomatoes in to some boiling water for about thirty seconds to a minute, until the skin is easy to peel off and discard. Roughly cut the tomatoes and then the apples. Put the tomatoes into a pot and add the garlic, the cloves, some very finely chopped rosemary and thyme and finally the white wine vinegar onions and sugar. Give it all a good stir and let the mixture simmer very gently for about half an hour.

  • 2.

    When the ingredients start to soften and everything begins to mingle, add the sultanas and the currants. Finally add a handful of olives and let it cook again for a further half hour before putting into carefully cleaned and warmed pots.

  • 3.

    And for the parmesan crisps, you simply put some cookie cutters on a tray and grate the cheese into them, add a generous grating of black pepper and slide under the grill for a few minutes.

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