Name: Green Tomato Chutney
Prep time: 15 min
Cook time: 15 min
Yield: 96
Ingredients: 2 1/2 pounds firm green tomatoes, about 7 cups, cored and chopped -; 1 1/4 cups brown sugar, packed -; 1 cup chopped red onion -; 1 cup golden raisins -; 1 cup cider vinegar -; 2 Tbsp chopped candied ginger -; 1 Tbsp mustard seeds -; 1 teaspoon chili pepper flakes -; 1 teaspoon fennel seeds -; 1 teaspoon of salt -; 1/2 teaspoon ground allspice -; 1/8 teaspoon ground cloves -; 1 cinnamon stick -; pinch of ground nutmeg -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Green Tomato Chutney

1. 2 1/2 pounds firm green tomatoes, about 7 cups, cored and chopped -

2. 1 1/4 cups brown sugar, packed -

3. 1 cup chopped red onion -

4. 1 cup golden raisins -

5. 1 cup cider vinegar -

6. 2 Tbsp chopped candied ginger -

7. 1 Tbsp mustard seeds -

8. 1 teaspoon chili pepper flakes -

9. 1 teaspoon fennel seeds -

10. 1 teaspoon of salt -

11. 1/2 teaspoon ground allspice -

12. 1/8 teaspoon ground cloves -

13. 1 cinnamon stick -

14. pinch of ground nutmeg -

How to cook deliciously - Green Tomato Chutney

1. Stage

Heat the jars: Place a steamer rack in a large (16 quart) pot, and place the jars on the rack. Fill the jars and the pot with water up to the rim of the jars. If you don't have a rack you can place a clean dish towel at the base of the pot. You want to prevent the glass jars from touching the bottom of the pot which can get quite hot and cause the glass to crack. Bring to a boil and reduce to a simmer. Wash the lids in hot, soapy water.

2. Stage

Combine the ingredients and cook: Place all of the ingredients in a medium sized (about 4 quart) thick-bottomed pot. Bring to a boil and reduce to a simmer. Cover and cook for 45 minutes. Taste and adjust seasonings.

3. Stage

Ladle the chutney into the hot jars: Remove the jars from the pot of hot water (reserving the water if you plan to can for shelf storage). Ladle the green tomato chutney into the jars, filling them to 1/4 inch from the rim. Wipe the rims with a clean wet paper towel. Place the lids on the jars. Secure with canning rings.

4. Stage

Process filled jars in a water bath: Place the filled jars back on the steamer rack in the pot of hot water. Make sure the jars are covered with an inch of water. Bring to a boil and process for 15 minutes, or 20 minutes if you are at altitudes between 1000 and 6000 feet. Remove the jars from the pot and place on a dish towel spread out on your counter. Allow the jars to cool completely. The jar lids should make a popping sound as they seal. If a lid doesn't seal for some reason, store the jar in the refrigerator. Did you love the recipe? Tell us all about it in the comments!