Green Tomato Chutney

Green Tomato Chutney

Green Tomato Chutney
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Prep Time 10 mins
Cook Time 14 d 2 hrs
Total Time 2 hrs 10 mins
Course Appetizer
Cuisine American
Servings 30

Ingredients
  

  • 3 pounds completely green tomatoes
  • 2 pounds firm, tart apples
  • 2 cups raisin, either dark or golden (I used dried cranberries)
  • 1 1/2 cups diced onions
  • 2 teaspoons finely minced garlic
  • 2 cups (packed) light brown sugar
  • 1 cup granulated sugar
  • 2 teaspoons pickling salt
  • 1 1/2 cups cider vinegar, plus a little more if needed
  • 3 to 4 tablespoons finely minced fresh ginger, to taste
  • 1 1/2 tablespoons mustard seed
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon finely minced fresh hot red pepper, OR 1/2 teaspoon dried red pepper flakes, OR 1/4 teaspoon ground hot red Cayenne pepper

Instructions
 

  • Rinse and drain the tomatoes. Cut out the stem scars and any blemishes and cut the tomatoes into 1/2-inch chunks. You should have about 8 cups. Place the tomatoes in a preserving pan or heavy pot.
  • Peel, core and cut the apples into 1/2-inch chunks; add them to the tomatoes.
  • Add the raisins, onion, garlic, brown and granulated sugar, salt and vinegar. Mix the ingredients well and bring the mixture to a boil over medium-high heat. Reduce the heat and boil the mixture slowly, uncovered, stirring it often, for 30 minutes.
  • Add the ginger, mustard seed, coriander, cinnamon and hot pepper. Return to a boil, adjust the heat and continue to cook the chutney uncovered at a slow boil, stirring it often, until it holds a mounded shape when lifted in a spoon. Taste it carefully, remembering that the balance of flavors will improve as the chutney mellows in the jar; add, if needed, more vinegar, sugar, and/or salt.
  • Ladle the boiling-hot chutney into hot, clean pint or half-pint canning jars, leaving 1/2 inch of headspace.
  • Seal the jars with new two-piece canning lids according to manufacturer's directions and process for 15 minutes in a boiling-water bath.
  • Cool, label and store the jars. Let the chutney mellow for a few weeks before serving.
Keyword Green Tomato Chutney