Green Tomato Chutney
Green Tomato Chutney
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.