recipe
Fruit

Tomato Chutney

Serve this sweet chutney to balance the flavour of hot spicy entrées and appetizers.

Ingredients:

  • 12 cups (3000 ml) prepared yellow or red tomatoes, about 6 lb (2.7 kg), 18-24 medium
  • 9 cups (2250 ml) prepared Granny Smith apples, 3 lb (1.4 kg), about 10 medium
  • 2-1/2 cups (625 ml) chopped onion, 2-3 medium
  • 3 cups (750 ml) golden raisins
  • 1-1/2 cups (375 ml) granulated sugar
  • 1 cup (250 ml) firmly packed brown sugar
  • 2 cloves garlic, minced
  • 1 tbsp (25 ml) minced gingerroot
  • 3 hot peppers, finely chopped
  • 1/4 cup (50 ml) mustard seed
  • 4 cups (1000 ml) cider vinegar
  • 1- 1/2 tsp (7 ml) ground cinnamon
  • 1 tsp (5 ml) salt

Directions:

  • Place 9 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.
  • Wash, peel, core and chop tomatoes; measure 12 cups (3000 ml). Peel, core and chop apples; measure 9 cups (2250 ml).
  • Combine tomatoes, apples, onion, raisins, white and brown sugars, garlic, gingerroot, hot pepper, mustard seed, vinegar, cinnamon and salt in a large stainless steel saucepan. Stirring frequently, bring mixture to a boil. Reduce heat; boil gently, stirring occasionally, until mixture has reached desired consistency, about 90 minutes.
  • 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.

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