Green Tomato Chutney

This sweet, flavourful sauce will even out the bite of hot spicy entrées and appetizers.


  • 16 cups (4000 ml) peeled & sliced green tomatoes
  • 1/2 cup (125 ml) pickling salt
  • 3 onions, chopped
  • 16 cups (4000 ml) chopped apples
  • 3 green peppers, seeded & chopped
  • 4 cups (1000 ml) vinegar
  • 3 tbsp (45 ml) pickling spice
  • 6 cups (1500 ml) lightly packed light brown sugar
  • 1 tsp (5 ml) chili powder


    Preparation Day

    • In a large glass, stainless steel container, layer tomatoes and pickling salt; add enough cold water to cover; refrigerate overnight.

    Preserving Day

    • Drain and rinse tomatoes well. In a large stainless steel saucepan, combine tomatoes with onions, apples, green peppers and vinegar; bring to a boil; boil 30 minutes.
    • Tie pickling spice in a large square of cheesecloth, creating a spice bag; add to mixture in saucepan. Stir in sugar; boil gently over medium heat about 2 hours or until thickened. Stir frequently to prevent scorching. Discard spice bag.
    • Place 7 clean 500 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
    • Ladle chutney into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more chutney. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining chutney.
    • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 15 minutes.*
    • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
    • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.