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Tomatoes
Sweet Yellow Tomato Chutney
Tomatoes
Sweet Yellow Tomato Chutney
Compared to traditional red tomatoes, yellow tomatoes have a milder, sweeter and slightly fruity flavor. This colorful chutney uses the special characteristics of yellow tomatoes to create a sweet-and-sour flavor that goes particularly well with grilled fish.
Makes:
6 Half Pint Jars (8oz)
Prep:
1 Hour & 20 Minutes
Processing Time:
15 Minutes
INGREDIENTS
4 cups cider vinegar (at least 5% acidity)
9 cups chopped cored peeled tart green apples (about 9 medium)
12 cups chopped cored peeled yellow tomatoes (about 12 medium)
3 cups golden raisins
2 ½ cups chopped onions (about 3 to 4 medium)
1 ½ cups granulated sugar
1 cup lightly packed brown sugar
3 chili peppers, such as jalapeño or hot banana (yellow wax), finely chopped
2 cloves garlic, finely chopped
1/4 cup mustard seeds
1 Tbsp finely chopped ginger root
1 ½ tsp ground cinnamon
1 tsp salt
Water Bath Canning
DIRECTIONS
FIRST, LET'S PREP!
Measure vinegar into a large stainless steel saucepan. To prevent the apples from browning, drop them into the vinegar as they are being chopped, stirring to ensure all surfaces are covered.
Add tomatoes, raisins, onions, granulated sugar, brown sugar, chili peppers, garlic, mustard seeds, ginger root, cinnamon and salt. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until the chutney is thick enough to mound on a spoon, about 1 hour.
Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands.
DID YOU KNOW?
To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.
NEXT, LET'S CAN IT!
Ladle hot chutney into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling-water canner. Repeat until all jars are filled.
Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process pint jars for 15 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.