Name: Tomato Tomatillo Chutney - 'Tom Tom'
Prep time: 30 min
Cook time: 30 min
Yield: 25
Ingredients: Chopped green tomatoes - 5 cups; Fresh tomatillos, husked, rinsed, and chopped - 4 cups; Golden raisins - 1 ½ cups; Chopped onion - 1 ½ cups; Packed brown sugar - 2 ¼ cups; Salt - ½ teaspoon; Apple cider vinegar - 1 ¾ cups; Pickling spice - 1 ½ tablespoons; Chili powder - 1 ½ teaspoons; Finely chopped crystallized ginger - 2 tablespoons; Brown mustard seed - 1 tablespoon; (1 pint) canning jars with lids and rings - 5

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Tomato Tomatillo Chutney - 'Tom Tom'

1. Chopped green tomatoes - 5 cups

2. Fresh tomatillos, husked, rinsed, and chopped - 4 cups

3. Golden raisins - 1 ½ cups

4. Chopped onion - 1 ½ cups

5. Packed brown sugar - 2 ¼ cups

6. Salt - ½ teaspoon

7. Apple cider vinegar - 1 ¾ cups

8. Pickling spice - 1 ½ tablespoons

9. Chili powder - 1 ½ teaspoons

10. Finely chopped crystallized ginger - 2 tablespoons

11. Brown mustard seed - 1 tablespoon

12. (1 pint) canning jars with lids and rings - 5

How to cook deliciously - Tomato Tomatillo Chutney - 'Tom Tom'

1. Stage

Place the green tomatoes, tomatillos, raisins, onion, brown sugar, salt, apple cider vinegar, pickling spice, chili powder, crystallized ginger, and brown mustard seed into a large pot over medium heat. Bring to a boil, and stir until the brown sugar has dissolved. Reduce heat, and simmer the chutney until thickened, 1 to 2 hours, stirring occasionally to keep chutney from burning on the bottom.

2. Stage

Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the chutney into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

3. Stage

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 to 20 minutes, or the time recommended by your county Extension office.

4. Stage

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Any uncanned chutney can be refrigerated or frozen.