Sweet Yellow Tomato Chutney


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.


6 Half Pint Jars (8oz)


1 Hour & 20 Minutes

Processing Time:

15 Minutes


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



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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.

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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.

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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.

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To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.


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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.

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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.