Servings: 60

Relish: subheading: Relish:
2 kg (4.4 lb) tomatoes, chopped 2 kg (4.4 lb) tomatoes, chopped
2 green apples, peeled, chopped 2 green apples, peeled, chopped
2 onions, diced 2 onions, diced
2 Tbsp garlic, minced 2 Tbsp garlic, minced
½ cup malt vinegar ( Amazon) ½ cup malt vinegar ( Amazon)
½ cup apple cider vinegar ½ cup apple cider vinegar
500 g (1.1 lb) brown sugar 500 g (1.1 lb) brown sugar
1 Tbsp mustard powder 1 Tbsp mustard powder
1 Tbsp curry powder 1 Tbsp curry powder
1 tsp cayenne pepper 1 tsp cayenne pepper
2 tsp whole black peppercorns 2 tsp whole black peppercorns
2 tsp salt 2 tsp salt
Thickener: subheading: Thickener:
1 Tbsp cornstarch ( Amazon) 1 Tbsp cornstarch ( Amazon)
2 Tbsp water 2 Tbsp water

Add all the ingredients into a slow cooker except for the cornstarch and water.
Cook on low for 8 hours.
For the next 4 hours, set the slow cooker to high and leave the lid slightly askew to allow the liquid to reduce.
The liquid should be reduced after 4 hours. To thicken it slightly, mix the cornstarch with water to form a paste. Mix the cornstarch paste into the slow cooker.
Cook for 15 more minutes or until thickened.
Allow to cool before storing in sterile glass jars or something similar.

Some raisins can be added to the chutney. I recommend adding 150g (5.3 oz) at the same time as all the other ingredients.  Some raisins can be added to the chutney. I recommend adding 150g (5.3 oz) at the same time as all the other ingredients.
If you don’t like even the tiniest bit of heat in your food, then I recommend dropping the cayenne pepper and the black peppercorns. Replace the peppercorns for a bit of ground pepper.  If you don’t like even the tiniest bit of heat in your food, then I recommend dropping the cayenne pepper and the black peppercorns. Replace the peppercorns for a bit of ground pepper.
Leaving out the cornstarch will leave the chutney a bit runny, so I recommend that you do add it.  Leaving out the cornstarch will leave the chutney a bit runny, so I recommend that you do add it.
Any type of apple will do just fine, but for the best results, I recommend a green variety such as granny smith.  Any type of apple will do just fine, but for the best results, I recommend a green variety such as granny smith.
You can leave the tomato skins on, or you can remove them. Removing the skins involves a fair bit of work but will leave you with skinless tomato chutney. To remove the skins, cut a cross at the top of the tomatoes and blanch in boiling water. Immediately place in some ice-cold water, and the skins should peel off easily.  You can leave the tomato skins on, or you can remove them. Removing the skins involves a fair bit of work but will leave you with skinless tomato chutney. To remove the skins, cut a cross at the top of the tomatoes and blanch in boiling water. Immediately place in some ice-cold water, and the skins should peel off easily.