Green Tomato Chutney
Ingredients
- 2 1/2 pounds green tomatoes ,
- 1 1/4 cupspacked brown sugar,
- 1 cup chopped red onion
- 1 cup golden raisins
- 1 cup cider vinegar
- 2 tablespoons candied ginger
- 1 tablespoon mustard seeds
- 1 teaspoon chile pepper flakes
- 1 teaspoon fennel seeds
- 1 teaspoon salt
- 1/2 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1 stick cinnamon stick
- Pinch ground nutmeg
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Instructions
- 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.,Because the jars will be processed in a water bath for more than 10 minutes, you do not need to sterilize the jars. They do, however, need to be warm.
- 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.
- 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.
- 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? Let us know with a rating and review!
Source
Original recipe: View Original