canned chutney

Don&#039;t let your green tomatoes go to waste - make this easy green tomato chutney that combines the tangy goodness of green tomatoes with a touch of sweetness. Perfect as a topping for meats and veggies or spread on sandwiches and wraps.

Green Tomato Chutney Recipe (Lower Sugar)

washed, cored & chopped green tomatoes* ((about 5-6 pounds))

apple cider vinegar (or white vinegar)

onions

raisins, chopped** ((regular

brown sugar

honey***

garlic, (minced)

chili powder

ginger

mustard

cayenne pepper (or red pepper flakes, to taste)

Prep all your ingredients - wash and chop the tomatoes (core if needed, no need to peel) and chop the raisins, onions, and garlic in a food processor.

Add the ingredients to a 6-quart or larger pot as they&#39;re ready. Bring to a boil, reduce heat to maintain a low simmer for 1 hour or until thickened slightly.

After an hour, the chutney will have reduced some, but still be quite chunky. Blend the chutney to the smoothness you desire, either with a hand-held blender or by transferring to a blender in batches.

Let cool and transfer it to jars to store in the fridge for up to a month.

Refrigerate:

Let cool and transfer to freezer containers (leaving 1-2 inches of headspace for expansion) to freeze for a year and a half.

Freeze:

Keep the chutney warm, fill a water bath canner and set on the stove to heat.  Wash seven half-pint jars and lids, keeping the jars full of hot water until ready to fill.

Using one jar at a time, empty jar of water and ladle chutney into jar leaving 1/4 inch headspace. Run a thin spatula or chopstick around jar to release bubbles, wipe rim with a damp cloth and attach lid. Transfer jar to elevated rack in canner and repeat with remaining jars and chutney.

Lower rack in canner, cover, and bring to a boil over high heat. Once boiling, start the timer for 15 minutes (you may need to adjust the heat a bit to keep at a boil, but not so much that the jars knock about).

Turn off the heat when the timer goes off, remove the lid and let the jars sit in the water for 5 minutes. Remove jars to a towel lined surface to sit undisturbed for 12 hours.

Remove rings, check seals and label jars. Store in a cool, dark place for up to 18 months.

Boil Water Can:

I was so delighted with the flavor of this chutney. Four friends with widely varying taste buds tasted it before an Italian meal. They all loved it. It is so good as a dipping sauce for bread. I am going to serve some with the Thanksgiving turkey. Sadly, I only made a third of the recipe from the remaining tomatoes in my garden. Next year I am going for the full batch. Move over Major Grey! There's a new chutney in town.

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Green Tomato Chutney Recipe (Lower ...

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Green Tomato Chutney Recipe (Lower ...

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